Farm philosophy

Here we would like to tell you about some of the things we believe in and which are fundamental in the leading of a farm like ours; if you’re so kind as to read these few lines, you’ll soon get to know our reality better.

Following tradition

Our story compels us to follow the traditions, that’s what we do both in our vineyards and in the wine-making and cellar jobs; first of all we try not to get influenced by all of those practices leading to have products which are just alike, on the contrary we let our wines take their different features according to the grapes we gather, that can never be the same.
In different years we have noticed up to a 2 alcoholic degrees difference on the same selection of grapes as a proof of this phenomenon, as you can also see on the labels of our bottles.
In very dry years, such as 2006 and 2007, it is almost impossible to be under 12-12.5 alcoholic degrees, while it is unlikely to reach 13 degrees in case of a rainy summer, like in 2002.
In recent years, the weather conditions have certainly favoured high alcoholic concentrations, that’s why the Dolcetto wines, which shouldn’t be necessarily consumed fresh and young, will get better in the middle term (1-2 years) after the bottling.
The wine has therefore precise qualities to “show and communicate” every year. We believe this is the only way wine, over being a drink, can give emotions, telling the consumer great part of its story!

Respect of the nature

Thanks to the new knowledge, we try to reduce the insecticide interventions as much as possible and we avoid almost completely the employment of chemical weed killers in our vineyards, through the use of other techniques in order to control the growing of the grass.
Though not joining biological agriculture, we want to use nature-friendly products in our treatments. These products, both of natural origin or not, must respect the useful organisms in order to let us minimize our interventions. At present, biological agriculture uses natural products only, even if some of them are dangerous for some species which shouldn’t be damaged. By using our methods, we run no risk to have dangerous residuals on the grapes and in the wines.