Respecting the authenticity of the territory means that I do few sulfur and copper treatments in the vineyard against vine diseases – I decide the treatments based on the rainfall of the year but above all considering the degree of humidity in the vineyard.
The interventions in the vineyard are decided from time to time. It is important for me to make wine with quality, healthy grapes. In the case of bad years, I select the bunches. Quality, not quantity, is what counts to produce a good wine, which is made in the vineyard.

In the cellar all fermentations occur spontaneously . I use little chemistry, that is, I add – only for some wines – very few sulphites in the pre-bottling phase. For these wines, I take great care in controlling the temperatures, because the risk of blocking the fermentation process is high. I think it is a necessary practice here in Sicily, where in the period of August-September the temperatures reach 35°-40°C.
Other wines I make without adding sulfur and without temperature control. Every year I decide how to do it, because making wine is not an exact science!