Prati al Sole is a heartwarming story of three childhood friends who set out to create a holistic farm.  3 hectares doesn't sound like a lot but these guys pack a ton of life into a tiny space.  This is one of those “if you give a mouse a cookie” situations where each level of inquiry led inexorably to a deeper commitment to the work.  They started by planting two hectares of vineyards of traditional grape varieties but that wasn’t enough.  They’re totally dedicated to the idea of a thriving and dynamic vineyard but integrating polyculture thinking into a monocultural context is always a struggle so they started diversifying their remaining land.  Vegetables and grains worked their way into the equation as well as apiaries and a systemic view of their work.  No-till farming was implemented to preserve the supportive balance of soil microbiota and the inclusion of biodynamic practices nurtured the spirit of the farm.

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These guys don’t go in for a rotating cast of experimental micro cuvées but instead commit themselves to creating honest, high quality frizzante wine.  Hand harvested, traditional varieties are crushed and macerated for three days, pressed to tank and bottled for refermentation without additives of any kind.