Our Philosophy
Sustainability, Ecology and Protection of the Natural Environment
Our goal is to create a wine capable of preserving tradition and expressing the identity of the territory.
We strongly believe in respect for nature, time and tradition.
It is our responsibility to preserve and enhance the territory and leave a memory that continues to excite.
We apply the principles of Integrated and Sustainable Agriculture in all the processes that allow us to obtain our wine, from the vineyard to the winery. This involves the use of environmentally sustainable agricultural techniques and compatible with the protection of the natural setting to preserve the environment resource. The interventions are therefore reduced to the minimum necessary, aimed only at the need and finalized to the search for a natural and stable balance without interference with nature. The fertilizations are only of organic and certified type, without any chemical synthesis product, as well as the removal of the weeds in the vineyard, which is operated without the use of synthetic herbicides.
Experience has taught us that, in this way, as well as not hindering the natural biorhythms of plants and living beings, over time we obtain better results in terms of quality and health for the consumer, as well as socially and ethically just, integrating the well-being of people with that of the earth. What underlies this working method is the will to follow the natural evolution of the elements in order to allow animal and plant species to complete their natural processes, that find balance thanks to the subsequent millennia work.
The fundamental elements that support our work are commitment, constant research and innovation, such as respect and care for times, rhythms and evolutionary processes.
Tradition and technology meet and participate synergistically in the transformation of our grapes into wine. Through the use of innovative machinery and the application of non-invasive physical technology, the grapes are pressed fine and soft, without incurring the laceration of the grapes, thus recalling the traditional foot pressing. The use of this technology allows us to control and maintain a very low constant temperature during the processing of the grapes and, through the use of non-invasive products, such as nitrogen, we can limit the use of antioxidants for storage to very low doses.
We strongly believed and wanted to invest in these innovative technologies to get wines the most faithful possible to tradition: genuine, healthy and, consequently, quality wines.
