All of our vineyards are cultivated with organic farming methodologies aimed at reaching the purest grapes and no impact on the environment. This farming culture implies soil management with spontaneous grass, the absence of synthetic treatments, and a continuous supervision of professionals, from agronomist to oenologists, and many sommeliers.
Other cultural practices in the field include:
- planting at higher densities with low-yielding clones (4000-4400 vines per hectare)
- short pruning (cutting off excess canes in winter to control the number of buds)
- green harvesting (eliminating bunches about a month before harvest)
- long hang times before harvest
- biodiversity encouraged both in the flora and fauna
Because not all of our land is planted with vines, we allow wildlife to roam freely and dwell on our property, thus contributing to fauna diversity. Analogous approach we take for the flora: by not tilling the land in the vineyards, and sparing land lots for wilderness to sprawl, we contribute to diversity for the flora as well, hence enriching the complexity in the ecosystem.