THE VINEYARD IS MANAGED FOLLOWING THE IDEA OF NATURAL VITICULTURE. ONLY THE GRAPES OF THE TERRITORY ARE GROWN. LOW YIELDS ALLOW YOU TO HAVE HEALTHY AND HIGH QUALITY GRAPES.
Today we practise organic management, an aknowledgement that certifies what our path has always been. Grassing, exclusion of chemical fertilizers and development of biodiversity make up the search for a natural balance. Millions of useful microorganisms in symbiosis with each other compensate for harmful organisms, be they fungine, insects or animals. We use natural products like copper and sulfur to fight fungal infections. We fight vine diseases with careful management of pruning and leaf removal. These operations, strictly manual, allow the airing of the bunches and prevent the spread of fungal infections. Another practice that allows us to obtain a high quality product is green harvest. Based on the seasonal climatic trend and the vigor of the plant, we remove up to 50% of the bunches, leaving only one per branch. This operation allows us to eliminate everything that does not meet health and maturation requirements.