On a beautiful sunny Sunday, we went to Guiglia, in the province of Modena, to visit TerraQuilia, one of the highest wineries in Emilia Romagna. The town, with its 4000 inhabitants and 490 meters of altitude, is called "the balcony of Emilia".
The name "TerraQuilia" represents a strong link with the territory, because Aquilia was the ancient Roman name of this small settlement now called Guiglia and TerraQuilia means "Terre di Guiglia". It is a young, family-run company, founded in 2004 when the owner Romano Mattioli, coming from a completely different sector, begins the adventure in the world of wine to return to the countryside and carry on the tradition of his farmer father, who helped to harvest when he was a child.

The company philosophy is very clear::

“make the wine as it used to be, in the most natural way possible, use only indigenous yeasts, do not add sugar, do not filter, and contain the total sulfur levels below 30-32 mg/l.”
For completeness of information, an organic white wine can contain up to 150 mg/l of sulphites, a red wine 100.
The firm's core and pride is the Ancestral Method, probably the founding father of bubbles, an ancient method that was used in this area for some time, especially for Lambrusco, before the arrival of the autoclaves of the Martinotti/Charmat method. Surely we will write a dedicated article, but you can already go deeper, just with the words of the producer, looking at one of the videos of their YouTube channel --> Link
Also very interesting is the demonstration video of the artisan machine with which the disgorgement "a la volèe" is performed, without the use of ice.

To say that TerraQuilia is a certified organic and vegan company would be reductive since certifications are the consequence of meticulous work, both in the vineyard and in the cellar, which is the basis of their production method. It would be possible to use up to 90 products in organic viticulture but nothing is added to their wines: simple squeezed grapes. In fact, in addition to the content of sulphites (naturally produced by grapes during fermentation), the wording is present in the bottle

“from grapes to the bottle without the addition of other substances allowed for oenological use”

You have surely heard the phrase "you never stop learning." We have had the demonstration during the visit to TerraQuilia. Here we discovered the existence of a vine that we did not know: Verdicchio di Guiglia. In fact, in these lands an old vine was discovered in 2011, on the advice of Mr. Guerra, linked to the viticultural tradition rooted in the hills of Guiglia which, after various researches and confirmations, turned out to be a native Verdicchio clone. Today it is possible to taste it only in TerraQuilia's "Tresassi".