Cantina Nima was born from the passion of two friends, Pasquale Nigro and Michele Maddalena, both fond of wine and land. Pasquale owns a farm and a vineyard where Aglianico grapes are grown. In 2020 they decided to allocate part of the grape production to the creation of their own bottle. The production philosophy is based on sustainable principles, respectful of nature and strongly linked to tradition. The wine they produce is very representative of the territory; they decided not to use chemicals in the vineyard or in the cellar. The fermentations are spontaneous and take place by means of indigenous yeasts; a small quantity of sulphites is added only before bottling. For the refinement they use steel for the young wines, while for the wines which are expected to be aged for more than one year, terracotta amphorae and 500 litre French oak barrels are used. They try to best enhance the raw material used for all the types produced. The red wines do not undergo filtration or clarification.