Their philosophy is quite simple - they make natural wine, but at the end, they want to make good wine. They believe that the wine has to be stable, without faults, drinkable, enjoyable, and most importantly, they have to like it. If they don't like it, it will not leave their cellar. They have around 5 ha of vineyards just outside of the town, all lying on a bedrock of granite with rich, sandy soils, and all vineyards facing south to south-east.

All their work in the cellar is done by gravity, and the only additive they use is sulphur, as low as possible and just when they think the wine needs it.

At Naboso, they make wine because they love wine. They believe that treating the vines in the vineyards as best as possible during the whole year, harvesting the grapes at the right time, watching the fermentation, and making the right decisions, all contribute to the end product, which is their delicious wine.