The Mattioli family runs this farm for many generations with a mixed production of local olive trees, grains and of course old vines in the heart of Umbria. At Collecapretta (hills of goats) the total production is only 8000 bottles per year. All the wines are made pretty much with the same method: natural fermentation takes place in open-top cement containers without temperature control or sulfur additions. The wines then age for various amounts of time in glass-lined cement vats or resin tanks before bottling in synchrony with the waning lunar cycle. There is no sulfur used at any point in the winemaking process. All farming in the vineyards is completely natural, only composts made from their own animals are used to aid vine health.