Sustainable agriculture

Our Estate supports sustainable agriculture.

Our Estate is required to respect the minimum use of fertilisers and plant treatments allowed in the cultivation of vines, in compliance with the laws on integrated agriculture (Directive 2009/28/CE, Legislative Decree N. 150 of 2012).

Our Estate pursues the following vineyard management methods:

  1. We undertake to register and endorse all data concerning fertilisation, including the use of organic fertilisers, plant treatments and pesticides.
  2. To eliminate the use of chemical pesticides, wooden nests have been installed in several points in the various vineyards, to house bats, which each consume over 2000 insects every night, including vine parasites.
  3. We do not use herbicides in our vineyards, controlling the growth of grass mechanically. We also favour the habitat of insects which help us, particularly the bees that pollinate the flowers which develop into grapes.
  4. We do not use chemical pesticides to fight leafhoppers and vine moths, using pyrethrum-based products only, and always after the blossoming phase is complete.
  5. Among the plant treatments approved for use on vines, we try to use only copper, sulphur and/or Zeolite DC products, increasingly LIMITING the use of synthetic products.
  6. We use 100% vegetable GMO-free fertilisers only, as allowed for use in organic and biodynamic agriculture.
  7. To fight grey rot, in difficult years, we USE natural, organic or physical products, such as Biobenton DC, only,
    sometimes removing the leaves at grape-level to prevent humidity from pooling between the grapes.
  8. We have also installed beehives near some of our vineyards, encouraging the presence of bees to pollinate the flowers.


Sustainability in our cellar

  1. We use a minimal quantity of sulphite when crushing the grapes, to prevent the proliferation of harmful bacteria and keep the natural yeast alive.
  2. We do not start fermentation using selected yeast, preferring to allow the process to begin spontaneously and continue with the yeast naturally present in the grapes.
  3. Only pressed wine undergoes fining, and we use only products of certified mineral or vegetable origin. The free run juice is not subject to fining.
  4. The wines are stored in steel tanks, glazed concrete tanks or oak barrels, until they clarify naturally
  5. Any filtering is carried out before bottling but only if this is strictly necessary in order to guarantee that the wine is absolutely clear.
  6. Once filled and closed, the bottles are stored in the cellar at an average temperature of 13°C, for at least 3-4 months before being released for sale.
  7. Samples are taken at random from 2-3 batches of wine bottled during the year and subject to complete testing certification, as visible in the pdf documents attached.