[EN] Alberto Carretti started his professional career as a dairy technician and culatello producer in the Piacenza valley.  He soon began to devote himself to the winemaking production, Presto inizia a dedicarsi alla produzione viti-vinicola, favouring his personal bias to the study of ancient methods.

He is attracted to the natural techniques of fermentation and production in order to eliminate the use of artificial preservatives and to give the products the characteristics of the production territory.  I was immediately intrigued by wines made from long maceration, for their digestibility, their link to the territory, their durability, the truth they express. Mixing my fermentation experience gained through other fields of work is quite challenging.” 

This orientation brings forth the choice to cultivate solely typical wines and to recuperate native endangered vines. Behind it all, there is the work in the vineyard, vine and clone choices, the density and type of farming, the cultural techniques, and the production per plant. I went to retrieve my school knowledge gained from my Agriculture diploma, which fortunately is quite dated.   The production of grapes through a biological method is just the first step and has been chosen since the first plant dating back to 1989. The more radical choices have been made in the cellar through the application of very long macerations, total elimination of sulfur dioxide, the elimination of chemical, physical and mechanical stabilizing treatments.