Well actually everything began in 2003 when I earned my degree in business administration. At that time I had an existential need to become involved in agriculture. I really had a deep appreciation, an instinct, so to speak, of being tied to the land, and that’s when I started to explore the Abruzzo area. I decided to purchase this land in 2003—it’s now 15 years.

Well it’s nothing special and it’s everything, very artisan and natural. We didn’t invent anything. What I mean is that the amphora, fermenting and aging process, is something that had been developed about 7,000 years ago in Georgia. We just revamped this tradition here in Abruzzo, many more famous winemakers started earlier, so we’re talking about especially the Colli area in Friuli, like generally winemakers like Gravner. I started in 2011, so I’m definitely one of the last in town.

My mission is trying to express my terroir. I don’t know if I’m natural or if I’m an artisan, or if I’m an industrial winemaker, I don’t actually care, but the only thing I truly believe in is terroir wines. So this is what I try to do every day.

That’s the hardest question, yes. Actually, I’m not pretending to be a natural winemaker. I’m a winemaker making wine in a specific point in this beautiful region, which is Abruzzo, and my objective is trying to extract the real and true flavor, and the soul of my terroir. So I don’t know if this is natural winemaking, but this is what I do.

Well, the terroir is very particular. We are within a natural reserve called Terre d’calanque which is full of clay, very sandy poor clay with a crazy high percentage of calcar, which means a lot of acidity, a lot of flavors, and a lot of finesse and elegance.