I try to convey the fine and sophisticated character of the very best Prosecco from Valdobbiadene in my wines. To do this, I respect the delicate balance of nature, doing everything I can to keep the soil as fertile and healthy as possible. We don’t use fertilisers, we don’t weed and we let the grass grow naturally. We use mainly copper and sulphur and minimal synthetic chemical treatments to keep disease at bay. When harvesting, we place the grapes in crates to preserve their integrity. They are pressed in bunches, without removing the stalks, to extract the best juice in each individual grape as gently as possible and the must ferments spontaneously in cement tanks. We only produce one Valdobbiadee Prosecco (15.000 bottles). It is an ‘extra brut’ with no residual sugar, a decision we intentionally made to enhance the original flavour and achieve a natural balance between acidity, sapidity and structure. Our wine is not the result of a single ‘cru’ but of all our vineyards, 3 hectares, where the individual qualities of each vine blend to produce greater complexity of character.