WE grow OUR VINES IN FULL RESPECT OF TRADITION
Our work is inspired by tradition and practices that have been used for generations in this region to enhance the synergy between vineyards and man.
The desire to preserve, respect and take care of the vines and the nature that surrounds us, is reflected in the characteristics of wines, their uniqueness. Some of our vineyards are more than 50 years old and they have reached this age only by practicing proven farming methods, respectful of the environment and of the vines.
Our goal is to avoid the use of chemicals and pesticides as we believe agriculture must be bio-sustainable, and for this reason we are certified organic since 2019. Therefore we use only products of natural derivation such as copper and sulfur and natural products that allow a better interaction between the vine and the soil.
WE PRUNE ACCORDING TO THE SIMONIT & SIRCH METHOD AND USE THE GREEN MANURE METHOD FOR FERTILIZATION
For pruning we follow the Simonit & Sirch method, which has developed a plant-friendly pruning methodology to raise strong and healthy vines that reach a happy old age by preserving the correct lymphatic flow.
To maintain and increase soil fertility, we use the green manure method, seeding cover crops (such as peas, oats, clover, vetch, etc.) in spring and autumn.
This gives vitality and fertility to the soil, improving its quality on an organic, physical and chemical level.
WE USE ADVANCED TECHNOLOGY IN FULL RESPECT OF THE ENVIRONMENT
A meteo station in the vineyards is used to monitor both soil and air temperatures, rainfall and foliar wetting, in order to determine in advance any possible risk of vine disease, through a computerized platform of plant protection management.
Our low-volume sprayer with electrostatic system allows us to spray the vines, limiting the use of water and avoiding spilling in the air, directing the spray only on the leaves.
Our new model of header for inter-row mechanical weed control mows the grass without damaging the plant stump.
HARVESTING IS RIGOROUSLY DONE BY HAND
The selection of the grapes begins long before the harvest. In the months of July and August grape thinning is done in order to allow a better maturation of the grapes.
The harvesting of the grapes, today as in the past, is done by hand. It is done with the utmost delicacy, respecting every grape, with the same humility and passion of the past.
Grapes are transported in small perforated crates in order to be pressed immediately upon arrival at the winery in order to preserve aromas.