I will tell you the story of this land and how the first Spadafora bottle was born, imagining that this is not a site but a book. In this way I hope to convey to you our philosophy, the same philosophy that makes us take care of our plants and the production of our wine every day. Azienda Agricola Spadafora cultivates all its vineyards in an agricultural area all around its cellar, using only its own grapes, which, having reached the right degree of ripeness, will be destined for the production of our bottles. This is one of the most important and delicate jobs that we have been doing since 1993, i.e. since our first harvest. We cultivate organically; we use only natural products and vinify without the use of sulphur dioxide. We strictly use yeasts produced from the grapes themselves. We respect the times and needs of nature so that you find the grapes and those characteristics of the soil that make our wine unique in your glass. For the fermentation of our wines, we prepare pied de cuve from the first grapes that arrive in the cellar. The same pied de cuve, once fermentation has been spontaneously activated, will be used to inoculate the musts that will gradually arrive in the cellar, thus enabling us to obtain wines that are not the offspring of fermentations from selected yeasts, but the offspring of yeasts produced from different grapes from our terroir. The result of these fermentations, without added sulphur dioxide, is that the fermentations take place spontaneously and develop the typical aromas of the grape of reference. This premise is necessary because for us the harvest and vinification represent the result of a year's work in the vineyard and the care we put into our bottles with respect for the customer. We like to imagine our plants as a child to be accompanied in their growth and training. We lighten them, thin and cut the bunches with different techniques according to the grape variety, so that they can grow well. Our being organic goes beyond not using any chemicals in the vineyard. We use alternative energies, lighter glass for our bottles and Organic stoppers made from a polymer derived from sugar cane. Finally, we like to store and age our wines well in the bottle, and even though the market goes at a certain speed, we prefer to go out with our bottles when the wines are able to express themselves at the highest level. We work to have products that are an expression of the terroir, the places where the grapes are born and grow, where winemaking continues cleanly and consistently in a natural way, resulting in unique wines. I consider Virzi, our contrada, to be a special, recognisable place. It started out as a plot of land where wine was produced to be sold in bulk, and then gave birth to the first bottle in 1993. Since then, after every harvest and after every bottling, I thank this land for its generosity and in my heart, every time, I enjoy this small miracle.