At Podere Scurtarola, we have been producing wine for over 160 years and today we are entering the 5 th generation of production. We make wine using only grape varieties typical of the Candia area, which we grow in a completely natural way, without the addition of chemical or organic fertilizers, without processing and without irrigation. We just cut the grass. Currently about 5 hectares of vineyards are used for the production of our wines. The steep slope of the land (70-80%) means that all operations have to be done manually by highly qualified personnel. This allows us to check the quality of our grapes and to intervene, if necessary, in the production. Looking to the future, we have kept and recovered some barrels of our grandfather Ottaviano, the vats and some barrels of Federico, my father. Since the 2000’s we have started the process of reducing (and one day perhaps completely eliminating) the sulfur in wines. In production years that gave us the opportunity, we have been quite radical (e.g. 2004 1 mg / l of free sulfur in Vernero, as in 2008). In 2010, we set ourselves to produce natural wines, without using even the additions that are permitted by law. We think that wine is a useful food for health and in common thought, it is simply just fermented grapes. To remain faithful to this principle, we do not use yeasts or industrial enzymes and, if the vintage does not allow this, we prefer rather to give up the production of some wines. Even in the cellar, our thought is that wine evolves autonomously, every year is a discovery and only the excellent relationship between the grapes and the cellar allows us to obtain over the years wines of great, long lasting character. Today our white Vermentino and Vernero are consumed even more than 20 years after the harvest. Pierpaolo Lorieri