WORK METHOD

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Our way of doing agriculture is based on a simple concept, “we are what we eat” and for this reason we want to introduce healthy foods into our organism, rich in nuances in flavors, complex in nutritional properties.

We have adopted the techniques of biodynamic agriculture and made our own the experience of the farmers, keepers of the spirit of the times, to obtain living soils, rich in humus and with a thriving microbiology.

The first two years of the company's life were dedicated to enriching the clayey soils rich in minerals (in particular iron and magnesium) through the principles of biodynamics with the advice of Michele Lorenzetti and the preparations of Carlo Noro.

We apply biodynamic farming techniques to promote the development of soil microbiology and the formation of humus. We consider each vineyard as a small ecosystem where a balance between flora and fauna must reign, where everything is connected.

BIODYNAMIC PREPARATIONS USED

  • Preparato 500 e 501 (Cornoletame e Cornosilice);
  • Biodynamic heap

PROCESSING IN THE VINEYARD

  • Winter pruning and manual tying carried out in the second ten days of February, single Guyot training system;
  • Checking and manual green pruning in May, with the elimination of pollen originating from the stem and of the double and triple buds present on the fruiting branches;
  • Manual spangling and arrangement of the shoots in the binary threads in June and topping in July;

WORK ON THE GROUND

  • Shredding and burying of green manure and pruning snakes in March, aimed at improving the organic substance and humus content of the soil, the structure and porosity of the soil;
  • Undermining of the stumps with a hoeing plow in April and uprooting of weeds in the interlayer at the beginning of summer.

PLANT HEALTH TREATMENTS

  • Total exclusion of synthetic chemicals, use of cupric products, sulfur and zeolite

VINIFICATION

  • Manual harvest in perforated boxes in the months of September and October;
  • Destemming and light pressing
  • Maceration in terracotta amphora for the entire duration of the alcoholic fermentation for the reds and for the entire duration of the alcoholic and malolactic fermentation for the whites;
  • No addition of additives and chemical adjuvants, no filtration and storage in amphora and / or clayver until bottling where sulfur dioxide is added in modest doses.

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