Organic and biodynamic farming
Our Sangiovese vineyards at the foot of Pratomagno
The farm has been conducted under a certified organic regime since 2009. We strive every day to protect al biodiversity and enhance the agro-ecological balance. Ours is a low environmental impact agriculture based on ancient practices such as green manure to promote root symbiosis and other cultivation techniques capable of enhancing the characteristics of each grape variety. For us, the hand of man is secondary to the complexity of nature, so we limit human intervention even more stringently than dictated by organic farming regulations.
In recent years we have embarked on the path of transformation to biodynamic agriculture inspired by Rudolf Steiner's anthroposophical spiritual vision. We fully endorse a holistic approach to farming that considers the soil and the life that develops both beneath and on it as one system.
As a result, not only have we eliminated synthetic substances, but to maintain the soil with its humus and the good health of the plants we use the manure produced by our cow Margaret, horses and geese that clean up the soil. To plow and carry out treatments, which are based exclusively on natural substances, we get help from our horses Zanzibar and Fortuna to minimize the use of the tractor and work in the vineyard as gently as possible.
Working in the vineyard as gently as possible.
The Harvest
Harvesting usually takes place between early September for Merlot and early October for other grapes. We harvest the grapes solely by hand using a highly selective method. In the field, we pick only the best part of the bunches, which we then place in small baskets with a maximum capacity of 15 kg to maintain the integrity of the skins. Afterwards, the damaged berries are discarded at the sorting table.
Winemaking practices
After harvesting that grapes undergo destemming and a soft crushing. The resulting crushed grapes are sent to a slow alcoholic fermentation in stainless steel at controlled temperatures between 25°C and 27°C. This is followed by maceration on the skins for 25 to 27 days. At the end of vinification, the wine is aged in fine oak tonneaux and also refined up to 3 years in the bottle at a constant temperature.