Next to the wine cellar there are about 20 hectars of vineyards, 320 mt above s.l. at the foot of the Murgia orignated by the accumulation in soils of red earth residuante of karst processes and erosion of the calcareous bumps (known as the Murgia). 

Here wines like Primitivo, Aglianico, Greco, Fiano, Susumaniello, Marchione, Maresco found the maximum vitality as perfectly adapted to our soil and climate conditions, because they were cultivated for thousands of years and for this reason defined indigenous. We cultivate these plants according to their archetype ( counter free, as better epxlained in mission section) without absolutely touch (plow) the land at a density of 4545 plants per hectare (sixth of facility 2,20x1).
Ih these conditions, obtaining a maximum production of 6k-8k kg of grapes per hectare, which stay in the famous parameter grapes kg x sqm range, that a large number of studies indicate as the basis to obtain impregnated wines (full body, flavor, fragrance, taste, etc) and not dull. This is also optimized based on the altitude, as said 320 mt above s.l., as this is a guarantee by day-night temperature ranges, useful for optimal synthesis of all that complex of substances called polyphenols, which are important to our metabolism defense and for a better conservation of the wines themselves.
To underline the perennial coexistence of a multitude of living species (microorganisms, potozoa, algae, lichens, mushrooms, yeasts, bacteria, ect… in perfect synergy with worms, earthworms, spiders, springtails, etc.) together with living beings –vite-.
To understand well what we want to say, you just have to think to the ocean where the whale is fine, if the fishes that it eats are fine and where the little fishes of which the big ones nourish themselves are fine and so on backwards up to reaching the plankton (set of aquatic sea microorganisms): it’s therefore easy to understamd the correspondence “the whale is fine if ther is a healty plankton”. If the planlton dies, the whale dies too! In the ground it’s the same situation (couldn’t be otherwise because all nature goes with the only law of life: the synergy between life forms).
We now fully realize the wrong teaching received in recent decades which made us believe to the equivalence microbe-desease, now it’s time to overturn the whole vision of the world around us, becoming aware that the higher life forms are inextricably linked to inferior ones. Pasteur, on his deathbed, wanted to retract what he said for a lifetime with his research on microbes, recognizing the correctness of the research carried out by one of his contemporaries named Claud Bernard, who started with a famous phrase: “the microbe is nothing, the soil is everything”. With this sentence, Bernard remarked on the fact that a living species out of his habitat has no effect, but only under certain conditions assume specific meanings.
To understand this concept we can think to a virus epidemy: there will be individuals with a compromised immune system that will be immediately attacked by the virus, while individuals with intact immune system will overcome the crisis without even realizing it.
The same thing applies to plants: according to their vitality (immunological integrity) they will have a lesser or greater susceptibility to pathogens. Only this integrated vision of nature makes us fully understand the importance of indegenous natural yeasts present on L’archetipo grapes. Delivering on the primary fermentation of our musts by these yeasts it’s completely diffirent from using industrial yeasts, approved according to the logic and absurdly reductionist same for the entire planet.
But even in this case, it must be said that the use of industrial yeasts has become a necessary evil, because it’s easy to understand that in the conventional farming situation, i.e. making use of fertilizers, herbicides and pesticides, all the natural microflora is reset with the result that if you want to entrust the execution of the alcoholic fermentation to the natural microflora, this less take to place.
It’s possible to entrust the must fermentation to natural microflora only by practicing clean agriculture, precisely synergistic agriculture, because only in this condition we will have a viable army ready to fulfill this great and complex transformation, from must to wine, a unique wine, which express in the deepest and complete way the concept of Terroir.
Every place, understood as a specific interaction of a multitude of factors, has its fingerprint, unique and unrepeatable as in every living thing on this Earth. If we understand and respect all of this, we can make our product a work of art, otherwise we would only be within the industrial absurd logic of which the present age is pregnant.
Reading the comtemporary period as a full understanding of all the disasters that homo tecnologicus did in the last 50-60 years, to head to the only way out to save his skin, makes our job a source of pride with the precise sense of a mission to accomplish to save our ecosystem, today more than ever threatnend by the largest unawareness that took the man from his very beginning.