I started producing wine in 2007, in the garage of my home, driven by the great passion for natural wine, obviously I made vin-garage and drank it with friends and I sold it illegally to some restaurant in my city, from there it is my passion for experimentation started, then in 2009 I started making harvests abroad, especially in Spain by my friends Juan Ramon Eschoda and Laureano Serres, and from there began the idea of ​​Brutal, a label shared by all producers with a passion for wines without oenological compromises. Then in 2019 I decided to start producing officially, I moved to the new location and I always continue to experiment trying to find the perfect wave sooner or later.

我在2007年开始酿造葡萄酒，在我家的车库里，出于对天然葡萄酒的巨大热情，显然我制作了车库酒并和朋友一起喝，然后我将它非法卖给了我所在城市的一些餐馆，从那里开始我对实验的热情开始了，然后在2009年，我开始在国外收获葡萄，尤其是在西班牙，由我的朋友Juan Ramon Eschoda和Laureano Serres收获，从那里开始了酿造Brutal的想法，这是所有对葡萄酒充满热情的生产商共享的标签，没有酿酒妥协和任何规定。最终在2019年，我决定正式开始制作属于自己的葡萄酒，我搬到了新的地点，我总是继续尝试，迟早会找到完美的酒液。

There are 2 different territories, with a different microclimate, and a different composition of the soil, Pratola Peligna is a more mountainous territory therefore with strong temperature variations that give the wine fantastic aromas and great elegance, the soil is calcareous, in Ripa Teatina the territory is hilly, therefore the warmer the soil is clayey-calcareous, and the vine is awning while in Pratola it is a row, for the production I prefer glass resin to steel to avoid the magnetic microcurrents of the steel, then I am experimenting with wood and amphorae.

有2个不同的地区，具有不同的小气候和不同的土壤成分，Pratola Peligna是一个多山的地区，因此强烈的温度变化赋予葡萄酒美妙的香气和优雅，葡萄藤在Pratola是成很长的一排种植状，土壤是石灰质的；在Ripa Teatina地区是丘陵，因此土壤温度越高，粘土钙质越多。为了生产，我更喜欢玻璃树脂而不是钢，以避免钢的磁性微电流，然后我正在试验木材和双耳瓶陶罐。

Alchemy in wine is more a concept than a direct application, the union of many details that create this magical transformation from grape juice must to wine, in which man must simply accompany this process and try not to interfere. energetically in it, both with positive energies and by eliminating any chemical intervention, all to preserve this magical act to the maximum.

葡萄酒中的炼金术与其说是一种直接应用，不如说是一种概念，许多细节的结合创造了从葡萄汁到葡萄酒的神奇转变，在这个过程中，人必须简单地陪伴这一过程，尽量不去干涉。 精力充沛地投入其中，既有积极的能量，又通过消除任何化学干预，所有这些都是为了最大限度地保持这种神奇的行为。

we try to work directly in the vineyard too, preserving the existing microclimate, applying interventions as natural as possible, the alchemy lies in connecting the energy of man to those of nature and trying to establish a direct relationship with the vineyard, listening and indulging its energies.

In the work in the vineyard the application of alchemy is very abstract, it is very linked to energies, in the vineyard a very biological logic is followed, alchemy is precisely an abstract concept linked to energies.It's a direct and difficult application, is more linked to the energies applied in the vineyard and in the cellar, alchemy.

我们也尝试直接在葡萄园工作，保护现有的微气候，尽可能采用自然干预措施，炼金术在于将人的能量与自然能量联系起来，并试图与葡萄园建立直接关系，倾听并沉迷于它的能量。

在葡萄园的工作中，炼金术的应用非常抽象，它与能量密切相关，在葡萄园中遵循非常生物学的逻辑，炼金术恰恰是与能量相关的抽象概念。这是一个直接而困难的应用，更多地与葡萄园和地窖、炼金术中应用的能量有关。

Everything you wrote to me about alchemy is very beautiful and very true, I have always studied alchemy and everything related to energy, like the shaman s of ancient mexico, like Castaneda and his Nagual Don Juan, everything what I have studied I have tried to apply it to my great passion that is wine, also seeking the cellar to pay attention to all the details, seeing all the unnatural practices as a negative intervention that disturbs the existing micro-life in a fermentation and then in a wine.

你写给我的关于炼金术的一切都非常美丽和真实，我一直在研究炼金术和与能量有关的一切，就像古墨西哥的萨满，像卡斯塔内达和他的Nagual Don Juan，我所学的一切我都尝试过将它应用到我对葡萄酒的极大热情上，也寻求酒窖关注所有细节，将所有不自然的做法视为一种负面干预，扰乱了发酵和葡萄酒中现有的微观生命。