In 2018 he began his production, with the family grapes: he settled in a cellar near his home, in Cormons, and used the grapes that were previously sold for the production of his wines, with traditional and artisanal methods. The plots are located in Cormons in the “cru” of Montona, Pradis and Bosc di Sot. The approximately 2 hectares of vineyards are all over 50 years old, and are managed respecting the principles of organic agriculture and permaculture. There are mainly native varieties: Tocai Friulano, Malvasia Istriana and Ribolla Gialla, Picolit, and a small part of Pinot Bianco, and in the vineyards of San Floriano, Pinot Grigio and Chardonnay. The training method is the traditional double-arched Guyot. The density of vines per hectare is very low, between 2500 and 3500 vines, the plants grow freely during the summer: the foliage is not trimmed and we keep all the leaves to protect the grapes from the sun. The grass is rarely cut to allow the spontaneous weeds to produce seeds and promote the diversity of plants and insects present in the vineyards. All the plots are close to or bordered by the forest, which favors the diversity of plant and animal species present. The grapes are harvested when fully ripe, around mid-September. The harvest is done manually in crates, allowing fresh and carefully selected grapes to be brought to the cellar. The grapes are processed whole, without destemming, and the maceration on the skins is the basis of spontaneous fermentation and the extraction of substances that give the wines a unique character. After the start of fermentation, the grapes are pressed and the must is transferred to wooden barrels or concrete vats. After a long stay on the lees, the wines are bottled without filtration and in some cases with the minimum addition of sulphites.