Carolina Gatti, an oenologist, lives in a world-famous past, an autarchic farm with cows, farm animals and vineyards (old "Belussere" naturally) with the classic local varieties and the great will to preserve, The traditional production routes. Helped by his brother Lino deals with the 5 hectares of vineyards cultivated at Prosecco and Raboso. In the vineyard the treatments are made with the Bordeaux mullet and with salts of copper and sulfur and as Carolina says they work the vine "in plan" in order to air the soil and roots and be able to control the weeds. Spontaneous fermentations with indigenous yeast in cement containers. No filtration or centrifugation is only a filtration with a bottling stocking to control any impurities.