In the summer of 2013, I volunteered on the Northern Italian vineyard of cellist and winemaker Mauro Valli. Inspired by the balance in his life, I wrote a short profile for Modern Farmer Magazine which ran in issue 7 as part of Meet the Modern Farmers. Here is an excerpt:

Mauro Valli’s 270-year-old cello must be stored at 68 Fahrenheit, the exact same temperature at which his homemade charcuterie is aged. As Valli practices a Bach suite for an upcoming performance, his audience is the homemade pancetta hanging overhead and the organic Sangiovese wines aging quietly along the walls.



Read the full profile on Modern Farmer's site.