In the countryside
The ideal land, the favorable climate, the organic agricultural system, the care for the selection of the bunches, the use of domestic ferments and a limited use of sulphurous anhydride allow our wines to put forward the best of the vineyard .
– Soil fertility depends on the correct grassing and when needed complemented with manure.
-The defense against fungal diseases is carried out by using copper or sulphur salts in very low dosage.
-Vintage takes place by hand, when the phenolic ripening of the grapes is optimal (that is when even the peels and seed reach an optimal ripening).
In the cellar
A vineyard grown using organic farming methods typically obtains a good ripeness of the grapes and peels plentiful in bacterial flora and good domestic ferments: these ferments used in our cellar to ferment the must are the same as those found in the fields on the peel of the grapes (we pre-harvest grapes to form a “pied de cuve” for an excellent fermentation).
Fermentation using the domestic ferments originating in our vineyard and the limited sulphurous anhydride dosage allows us to produce wines with a range of perfumes and aromas, especially the Barbera and Pignoletto: these wines are produced from challenging grapes as Barbera which have high sugar and acidity levels, while Pignoletto has plenty of polyphenols.
To summarize, we distinguish our deportment in the cellars by:
- Avoiding the use of enzymes to extract color, speed up macerations or increase the variety of perfumes. Avoiding the use of selected bacteriae for malolactic fermentation.
- We do not clarify and we filter as little as possible.
- Minimal use of sulphurous anhydride.
- Avoiding the use of reverse osmosis and concentrators, avoiding the use of tannin extracts and oak chips, avoiding the use of concentrated musts.
- Avoiding the use of ascorbic acid, avoiding the use of acidifying techniques with tartaric acid.
- We do not deacidify.
- Avoiding the use of post-filtering ferment extracts.
- Avoiding the separation of the wine from dregs, where ferments, proteins, amino acids and vitamins deposit until bottling.