In the vineyards we find large differences in the vegetative behaviour of the vines depending from area to area and thus the grapes are the direct expressions of these differences with different characteristics, even in the same plot. In this context it becomes essential to develop techniques and methods, permitting in particular the development and vegetative production of vines and their variation in years. The study of the vine areas takes an indisputable importance when you intend to produce quality wines which are “unique” as they express their identity by characteristics of soil and soul of the vine.
Monitoring with infrared sensors provides deep knowledge about the diversities in the vineyard and enables optimal management of viticulture and wine making operations. It is an integrated project, which embodies the idea of combining technological innovation and technical / scientific expertise in the wine industry, to enhance the concept of identity of the vine-wine pairing, therefore, to get to the vinification techniques aimed at maximizing the features of enological identities.
It is not to be understood only as environmental protection, but as a “style” rediscovered.
We concentrate our efforts on a sustainable productive approach to grow grapes in order to produce wines of quality and great expressive force, which transmit the most important features of our territory.
The objective is to balance the measures that are a conscious viticulture that foresees continuous monitoring of the plants, their meticulous and constant care to guarantee excellent ventilation and a phytosanitary protection of the grapes clusters. The pest management involving insecticides takes place only in case of extreme necessity, whereas preferring something that is less risky with a low environmental impact.
The fundamentals are common sense and the cutting-edge knowledge, i.e. appropriately developing farming practices which are also environmental friendly.
We practice only mechanical processing on the row, we only use organic fertilizers with the agronomic technique of green manure on alternating row with traditional grassing.
Some vineyards are under organic conversion and the winery is certified and operates according to the production method by the Biological Control and Certification Body (BIOS).