It is difficult to say what inspired me to make natural wine. In fact, I don't think I had a moment of inspiration as such, I would say there was a contagion, or several. Winemaking involves many stages and opportunities that allow you to enjoy the plants, the people, the knowledge, the sensory experience, the food, the family, the friends and the wine itself. It was a bit of all that that hooked me, spending time in the countryside, taking care of plants that later give us a fruit that allows you to recognize your work and that of nature, its character. It is wonderful to taste a wine and recognize the flavor of the grape that one day, with the party and the moment that it brings, you harvested with your family. And then not only having the opportunity to show it to the world, but also having people listen to you, appreciate it and take it with love is magic. My father was the one who unintentionally taught me everything that it means to make wine, since I was little. I don't remember anything that made us happier and brought us closer to my family than the grape harvest. Maybe that was my inspiration, a happy memory that I never want to end. Regarding how this world connects with my personal values, I would say that in many ways. Everything that involves the production and sale of natural wine requires effort, energy, joy, understanding, companionship, delicacy, patience, enjoyment and love, and I think that is exactly what I want to forge my values ​​from.

My intention and desire in managing the vineyard is based on respect. We try to take care of our plants as best we can, seeking a balance between vegetation and fruit. We don't go after something we don't have. I would say that we look out for the survival of the vineyard and we collect what it gives us in return.

In the vineyard, the key is to be on top of the plants, to know the areas where the plants suffer the most, which ones need one pruning or another, earlier or later leaf removal, more or less preventive treatment. We prioritize manual cultural practices and support them with other mechanical ones such as tilling to promote oxygenation and humidity in the land we cultivate. As far as grape health is concerned, in the event of the presence or signs of pathological pests that cannot be combated with cultural practices, products that do not act systemically but through contact such as sulfur and copper are applied, always at times prior to the harvest. Recently, after these years of drought, we have been forced to apply irrigation. We only resort to it when it is strictly necessary, because in order to take care of the vines (in one way or another), they must first be alive.

There are many challenges, but we face them with strength. The main challenge, I would say, is understanding the changing tastes of consumers. You have to accept that you cannot please everyone all the time, and that you cannot expect to make something that a changing public, influenced by trends, likes. I think that is the biggest challenge, focusing on making what you can in the best way you can, putting effort, enthusiasm, and commitment into it and proudly defending it. It is easy if you believe in what you do. Then, if it is made with the heart and well made (because not everything can be done by desire, you also have to really try to do it well, not offer just anything, but something really good), there will surely be someone who likes it and drinks a bottle. There will surely be someone to whom you will also give a good moment, and the rest, if you always do it with purity, will come on its own.
      That doesn't mean, especially with natural wine, that sometimes undesired taste sensations (not defects, but results of) don't appear on the part of the producer. It happens to us, but we learn from it little by little, we look for other uses for that product that can fit with that different profile. It could also be that other challenge, if despite having made an effort your product hasn't turned out well, to find a place for it where it fits. Natural wine is biologically and chemically alive, but it is also an alcoholic beverage that, due to its alcoholic, phenolic and acidic condition, will be healthy, and that allows us to give it many more lives.