In the vineyard I selected only the clusters that shone like jewels in the sun, discarding without hesitation anything that was not perfect. In the winery I adopted every possible expedient: temperature-controlled fermentations, very delicate pressings that extracted only the “flower” of the must, the purest part. For aging I would choose the most expensive Troncais barriques, fine woods. When bottling, I used the best corks on the market - one-piece Sardinian cork, hand-selected and hand-sniffed to avoid any risk of corky smell. I had bottled 4600 bottles.
I still remember the excitement and pride of seeing them all lined up, perfect. It was only then that I realized some basic things: I was penniless, in debt, and had no idea how to sell even one of those bottles.
