Ales is as famous in the region for his eccentricity as his is for clear and considered farming and winemaking philosophies. His vision is clear to him - even if it's, er, less so to others. Regardless, his wines speak for themselves. 

Though his methods may seem outside the box to the naked eye, Ales is not only a trained oenologist (he has a degree from the University of Padua and worked for a time at DRC), but he has the benefit of having grown up on the land and knows intimately its rhythm, cues and patterns.

Many years ago Ales converted the vineyards to organic and biodynamic agriculture. The result are vines that are teeming with (manually) restrained vigour.

In the winery, Ales does not inoculate or adjust his wines in anyway. He favours long maceration times and the use of different types of vessels, oak - both new and old plus anfora, to craft his wines. He uses only very minimal doses of sulphur prior to bottling.

In Ales' wines, he hopes that you will taste Movia, which is not only the name of a winery, but of a way of life.