Marta and Alberto, 450m high in the San Lorenzo hills, run a small family farm where they produce white wine naturally re-fermented in the bottle, made from many varieties of grapes, historically grown in the small village.
Self-proclaimed as 'Mountain Prosecco', they are located on the highest hill in the Prosecco area. All their plants are treated with homeopathy and most of the work in the vineyard is done manually. Their view is to intervene as little as possible in the wine, i.e. without using chemicals and technology. They measure the energy throughout the vineyard, burying Amathus stones in the parts where the levels are low. This attention to detail runs into the winery, where they use copper trees to channel energy in.