The winemaking process in terracotta vats and with indigenous yeasts in small volumes allows us to take care of each phase of the process. Manual destemming and temperature monitoring at the different fermentation stages with manual pumping over allows us the minimal intervention in both alcoholic and malolactic fermentation. We do not add sulfites to preserve the wine, which keeps the character and essence of the whole process unaltered. Once the wine has evolved, we preserve these characteristics through the use of pure metallic silver inside the jars as an alternative to sulfite. As well as a 24k food grade gold coating on the base of our natural and ecological cork stopper, according to our research suggests anti-fungal properties similar to silver. Which allows us to preserve the wine from oxidation also in the bottling process as an alternative to sulfite. In this way, although it suggests innovative models in the current winemaking process. Our ancestors already used these methods as a means of wine preservation.