Organic Certification (ICEA, IT BIO 006)
Firstly we are a family of farmers, then wine and olive oil makers. We firmly believe in the importance of biodiversity.
A piece of land is a complex environment and we are aware that time tends to deplete it. It is our task to increment the biological vitality of the soil, its structure and mineral contents; all these elements will contribute to establish a natural balance in the vineyards helping us to produce high quality grapes which characteristics that respect the terroir.
Organic and biodynamic farming seemed natural to us and the biological certification obtained in 2010 has been the official recognition of a philosophy of life that has always belonged to us.
We practice natural vinification and we rigorously adhere to this by intervening as little as possible. We simply accompany the natural transformation of the sugars to alcohol by using only the indigenous yeasts, preserving the natural bouquet of scents and flavours while obtaining a wine as faithful as possible to the vintage, terroir, and the work in the vineyard. The work in the winery is simple and complex: it is simple because the grapes are respected, looked after and accompanied; it is complex because the different climatic conditions of the vintage that ripen the grapes are responsible in determining the fermentation and all the following stages of the winemaking. Our task is to listen and monitor.
When in 2012 we started to be more methodical about our application of biodynamic processes (such as horn manure) to our vineyards we realized – thanks to historical memory of our parents – that these were practices already familiar to the grandparents of our parents.
Today, we know very little of the life that exists beneath a plant, of the soil that lives thanks to an infinite number of microorganisms.
Yet it is thanks to the increase in microbiological activity arising from the use of biodynamic preparations, to the care invested in soil management, that we maintain and increase the fertility of the soil.