In recent years we have lost the standard of artisanal workmanship. It is a concept which runs contrary to industrial logic, based on the necessity to make all things uniform, to homogenize, favour a stratified economy, plan often short term marketing strategies, etc. At times, negative concepts are associated with artisanal workmanship, such as imprecision, approximation and empiric.

Observing the products carefully, however, products which can last over time are precisely those created by the knowledgeable hands of artisans - from their intuition, creativity and professionalism. The wares of an able artisan, in fact, have the quality of becoming unique and not-easily repeatable.

During the long process for the production of wine – which goes from the planning of the vineyard to the marketing of the resulting bottles – there are a myriad of moments in which the artisanal vintner can influence the quality of his wines. Without going into a lengthy description, I would like to cite just one of the principle qualities of the artisan, that “handmade” quality which reduces the mechanisation of the processes of production and vinification of the grapes to a minimum. Managing a vineyard by hand means getting as close as possible to the natural growth process and in the cellar means avoiding the use of artifices which end up changing the genuine expression of the product.

The artisan, in any case, is not just the designer and creator of his products, but also the protagonist in the quality and authenticity of his products. For this reason he must be considered a sort of “sentinel” – the guardian and custodian of the identity of his vineyard and lands.