firstly we are a family of farmers, then wine and olive oil makers and 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 produce high quality grapes with 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.

certified by ICEA certification number IT BIO 006

we don’t use pesticides and herbicides because they damage the vitality of the soil and disrupt the natural processes; we only take action against parasites in an organic manner

We don’t use fungicides – we only use sulphur and minimum quantities of copper. We don’t use chemical fertilizers and all our vineyards, olive groves, and fruit orchards are sowed with green manure. Green manure generates nourishment for the soil, improves its structure, and helps to create a favourable environment for insects. Today, among our vineyard’s leaves blackbirds, thrushes, and finches come to nest; later in spring butterflies, bees, and many other insects take residence in the vineyards.

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 (cornoletame 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. Our task is to support and accompany the vine. Only by maintaining a fertile soil we can contribute to the development of a well balanced vine, so it is able to defend itself and react better to the extreme climate conditions for example. An example of best practise in soil management is, for example, immediately after the harvest, to prepare the land between the vine rows for planting. We use that land to sow peas, vetch, field beans, rye, oat, clover, wheat, barley and mustard – all of which will strengthen the soil.

Twice a year (generally in autumn and spring) we apply throughout the vineyards biodynamic preparation 500 and preparation 501. All of the preparations are applied in homeopathic doses, taking in consideration the phases of the moon and the sun. By doing so the soil is regenerated through traditional methods.

The limited yield and the proliferation of useful microorganisms due to the exclusion of pesticides further allow us to have grapes of high quality, a necessary condition to have wines of great character and authenticity.