Our winery produces 14 different wines, of which 7 D.O.C. and 4 I.G.T.
From the field to the winery, our goal is to make high-quality wines.
Since 1995 we practice Integrated Farming (IF) in cultivating our vines. IF is an European production system for sustainable agriculture that protects and preserves natural resources minimizing the use of chemicals and soil treatments that, together with the experience acquired, allows us to perform only four to seven treatments a year, depending on the weather, out of the 12 – 15 available.
Since the 1990’s, we also grow a green manure of grass in our vineyards to prevent soil erosion and to increase soil microbial populations.
During the wine-making process, we mainly use native yeasts, that are naturally on the grapes. When that is not possible, for example in vintages following very rainy summers, like 2014, we use selected neutral yeasts. Such yeasts do not modify the grape aromas, but they are important to accomplish the alcoholic fermentation.
Every wine we produce has a very limited amount of sulphites, which added only before bottling and not during picking or during wine-making, since our grapes are pressed right after been picked.
Our red wines contain max. 50 mg/l of sulphites, out of the 100-170 mg/l allowed from EU organic wine regulations and the 150-200 mg/l used in traditional wine-making, depending on the level of sugar.
Same for the white wines: the sulphites level is max. 80 mg/l, out of the 150-220 mg/l allowed in European organic wines and the 200-250 mg/l allowed in traditional wine-making.