The grapes are chilled in a freezer cell. Then after pressing, the must is gravity fed directly into open wood vats where the fermentation starts with its own yeasts and no temperature control. The clear wine is returned to large oak casks and left for 5 months. Then a pied de cuve is prepared and inoculated in the mass; after that the wine is bottled wine is bottled, which starts the second fermentation. The yeast are left in the bottle for this “sur lie” method wine. Added sulfites below 40 mg.\lt. and no filtration. First H Bianco vintage was in 2011.
"Natural Agriculture": Masanobu Fukuoka is the father of natural agriculture. He was born in 1914 in a small farming village in Southern Japan. He was educated in microbiology, but at the age of twenty-five he began to have doubts about the “wonders of modern agriculture science.” He has spent his life trying to return to the state of being one with nature, demonstrating the practical value of his vision by restoring the land to a condition that would enable nature’s original harmony to prevail.