I would like to thank all those on the Forum of Gambero Rosso that have criticized and advised me on the new project.

Due to the help of my ancestors genes, who have been involved in winemaking for generations, I hope to be successful.

I have decided to plant a small new vineyard following this philosophy:

I have visited on many occasions in France, Italy and Spain, chateaux, vineyards, little rows and protected vines.

I have been in contact with some Italian and foreign universities.

I have participated in agronomic courses with different teachers, explaining the different results of the use of different vineyard practices.

Many of these courses, luckily not all, have provided me with rules to be adopted in vineyards and in cellars, following commercial reasons, in order to reduce the working hours to increase mechanization.

My plants and my choice of practices in the vineyards cannot be followed by commercial rules because Nature doesn’t follow them.

It is important to respect every growing phases of the vine.

In my research, studies and meetings, I discovered two different methods of wine making;

1 The traditional way that uses the old practices because it has always been done this way without knowing the results of there practices if used in different times. Because they didn’t know the basic process of plant growth.

2: The mechanical way focuses on the minimum utilization of manpower in wine growing - making because it is very expensive, expressing themselves in hours for hectare.

It is not enough to grow vines, it is important to profoundly know and listen to them during the growing process.

To properly intervene in order to know future effects it is important to study, study and again study and update oneself on rules.

Studies and updates are expensive, not only monetarily, but also because they take you away from your daily work. However, it is worth it.

All this, together with advice from some great Italian and French wine makers, have allowed me to better understand what needs to be done, particularly what is not to be done !!

It is important to have targets and I have chose this: Quality with originality, strange, no ones says it !

But usually quality means obtaining the maximum sugar level in the grape.

On the contrary, the sugar level is not my focus, but Polyphenols and Anthocyanis, because low production doesn’t create quality. However, the low Vigour , with controlled leaves walls and de-leafing could better manage the tartaric acid.

In this way I anticipate the start of ripening process , reducing the vigour resulting in an increased sugar level.

With all this knowledge I have realized that no one has ever taken care of the growth of clusters. So I began to research in Italy and abroad contacting different specialists.

I spoke with Prof. Attilio Scienza who confirmed that this practice has never been used in the past, I also confirmed with Dr. Ruggero Mazzilli that this practice is original and innovative.

I repeat: it is the plant that asks me for this practice.

In listening to the plants request, in my opinion, is the least that can be done to minimally compensate the damage that the plant goes through while being annually pruned just for oenological reasons.