WHO WE ARE
We cultivate to produce an organic and authentic wine
A product that is child of the land and great experiments.
From the first years of production we have always liked to experience new techniques, both in the vineyards and in the cellar, but we were following conventional guidelines for our agronomic choices. After studying at the School for Viticulture and Enology in San Michele all’Adige and carrying out some important work experiences in Burgundy, Tuscany, Germany and United States, I followed my grandparents in the family cellar. I realized that was important to step back to an environment- friendly viticulture, free from chemical pesticides, in order to obtain an authentic product, child of the environment, of the land, of my hands and seasons.
This concept caused the need to change products and defenses against the most dangerous diseases in viticulture. This is important for an environmental balance and for the fact that wine is mostly produced in the vineyards. In this way, I have started step by step to follow more sustainable guidelines. We are aware that is not possible to change overnight from conventional to organic viticulture: it would not be possible creating a fair balance between production and land. Everything has to integrate and it is necessary to keep the balance. For this reason, I have tried to bring together my modern scientificknowledge and my experiences with a sustainable viticulture and production. For example, I will not claim that my wines do not contain sulphur dioxide, that is naturally produced during fermentation. I can only state that I try to add only the absolute minimum and only if necessary. Our world is polluted everywhere and I believe that we all should be committed to change it. I work in this direction, trying to understand what is better for the land, climate and plants.
For this reason, I have tried to bring together my modern scientificknowledge and my experiences with a sustainable viticulture and production. For example, I will not claim that my wines do not contain sulphur dioxide, that is naturally produced during fermentation. I can only state that I try to add only the absolute minimum and only if necessary. Our world is polluted everywhere and I believe that we all should be committed to change it. I work in this direction, trying to understand what is better for the land, climate and plants.
From 1999 I abolished the use of chemical pesticides and decided not to use any chemical product for the phytosanitary defense. From 2004 I only use copper and sulphur. Defense methods are carried out only with the right climate conditions in order to avoid unuseful waste of products. Moreover, we looked for a good balance for the soil that was changing from chemical to organic fertilizer, and recently to green fertilizer.
climate conditions in order to avoid unuseful waste of products. Moreover, we looked for a good balance for the soil that was changing from chemical to organic fertilizer, and recently to green fertilizer.
FROM
we abolished the use of chemical pesticides
Dal
we only use copper and sulphur for our phytosanitary defense
Organic as a life philosophy: inside and outside the farm.
Besides being the philosophy we follow to run the winery, organic has become a real life-style for my family and I. When we go shopping, we prefer organic products, we try to avoid non-recyclable items and to contaminate as little as possible. For this reason, we use solar panels at the winery and at home and a very modern boiler which produces electricity and warm water. With regard to the packaging, we use recycled paper for labels, darker but thinner wine bottles that allow to reduce Co2 emissions during production and transportation and to protect our natural product.
This also applies to our suppliers, which have been selected based on their production processes, that have to be sustainable and use recycled materials. Our website shows detailed technical sheets for every vintage and every wine with information about the different methods that have been used.
