Methods of processing, always natural

Methods of processing, always natural

There are periods and activities that we can not do solely with the arms of our family. Some stages of vineyard processing (from pruning, from thinning to harvesting) are carried out manually to allow us to achieve our quality objectives (for example, the harvest is done manually to ensure the selectivity that the mechanized harvest can not to offer). In these situations, we use manpower in compliance with the legal requirements, mainly coming from cooperatives of skilled workers, with whom we have a long-lasting relationship.

We do not use irregular labor at low cost. This is also in line with the vegan view of a responsible ethic, according to which the pain of others is not exploited.

FERTILIZATION

We use:

  • Agronomic practices of green fertilization, carried out by means of shamrock and clover, in order to increase the content of organic substances and the bioavailability of nutrients
  • Increase of the organic content by cutting the grass and pruned shoots.
  • Increase the use of natural water resources (rains) through the autumn cracking of the grassy cotica

We don’t use:

  • Fertilizers containing animal flours and blood flours for land fertilization, not to support animal exploitation, even indirectly.
  • Mineral fertilizers, which, being easily washed out, contribute to the eutrophication of the water, disturbing the equilibrium of the environment in which we are inserted.

 

WHEN THE LIVING NEEDS ATTENTION

We use:

  • Spraying and weeding of the mechanical and manual sub-thread
  • Insecticides such as natural pyrethrum (not chemical synthesis) which, being photodegradable, forces us to carry out the treatment after sunset but minimizes the impact on non-target insects of the fight
  • Radical choices such as the eradication of diseased vines and subsequent substitution
  • Traditional treatments based on copper sulphate for downy mildew
  • Products based on fungal spores which are antagonistic to oidium disease, when temperatures permit its action, reducing the use of sulfur
  • Green harvest, ie elimination of the bunches which, due to their conformation and position, facilitate the development of foci of marcescence, which reduces the quality of the must.
  • We also need the green harvest to reduce the amount of grapes in the grapevine in order to obtain richer grapes and consequently a must with a content of substances suitable for the quality objectives of our wines.

We don’t use:

  • Herbicides for the elimination of grasses and weeds from the sub-row.
  • The herbicides can leave traces in the soil (and therefore in the grape) whose effects on health and the environment are not clear. For example, the most widespread herbicide in viticulture is based on glyphosate whose carcinogenicity is under discussion
  • Desiccants to remove the shoots from the base of the vine (suckers)
  • Insecticides of chemical synthesis: we limit the insecticides treatments to what is required by the laws for the containment of diseases such as the golden flavescence
  • Systemic treatments against fungal diseases typical of the vine (peronospora). Systemic treatments, despite guaranteeing a longer coverage (and therefore reducing time and cost of processing in the vineyard) enter the lymphatic circulation of the vine and can leave residues in the grapes or start dangerous phenomena of disease resistance.
  • Anti-mold to avoid the onset of rotting in case of harvest period with high humidity level. The anti-mold also break down the indigenous yeasts present on the grape skin, which we instead use to ensure richer and more typical aromas to our wines.