Founded in 1998 by the Greek Evangelos Paraschos, winemaker from 1979, and his family, collaborate together in producing natural wines, following the old traditional wine-making methods of the Collio and Vipava region. We have always been careful in the vine growing respecting the environment and the same vines. Since 2003 also in the winery, we don't use any kind of chemical treatment. The vineyards are always grown by the family with extreme respect for consumer’s health and the environment. There is not any use of chemical fertilizers, herbicides or toxic pesticide treatments. The rows are covered with grass and terrain is plowed only in winter if necessary. Fertilizations are made occasionally and exclusively with organic seasoned manure. We give extreme importance to the age of the vines. We use to leave them to grow following their own biological rhythms, arriving to much more advanced age, spreading their roots very deeper. Only the healthy grapes are selected and hand-harvested in small cases, gradually, when they reach the right ripeness; then they are destemmed and crushed lightly before being put into large open-topped vats for Skin Maceration. This procedure allows the extraction of the antioxidants from the grape skins. Only wild yeasts are used. After some days the must is pressed and left at least two years on the lees in big oak barrels. In the new winery, built in 2003, we have never introduced industrial yeasts. After some vintages, we managed to select a strain of indigenous yeasts that every year distinguish our wines and make them unique.