Graduated in Viticulture and Oenology, I am a small producer of natural wines. My wines are the result of the fermentation of the must alone, with or without maceration, without the use of chemicals in the cellar, neither during the winemaking process nor during the aging phase. This allows me to obtain wines that respect as much as possible the natural characteristics of the grapes, which in turn strongly depend on the interaction between: the work of man in the vineyard, the variety, the territory, and the seasonal trend. Natural wines mean real, wines without makeup and without deception, wines that are the maximum expression of what nature can give, because nature is as I like it, so I prefer wines like this...natural.
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