Giulia and Giorgio Antonioli left academia in 2018 to start their wine journey in an old farmhouse in the hills of Gubbio in Umbria. Farming fifteen tiny parcels of vines aged 60-120 years old, the couple produces a handful of natural wines from their holdings, which extend just under 4 hectares. Without any prejudice or radicalism, they use only natural techniques in the vineyards, from biodynamics to Masanobu Fukuoka’s agricultural method. The aim is to obtain a fruit of highest quality. Then the work continues in the winery by subtraction, with the intention of interfering as little as possible year after year. The wines are bottled by hand, unfined, unfiltered, and with no added sulphur.