Biodynamic Viticulture means bringing life to the vineyard, helping it to regenerate the forces that place it in relation with the sky and the land.
Biodynamics depends on the health of the soil and, as a consequence, that of the plants: the roots come into contact with the mineral part of the soil and carry it to the bunches of grapes. Only in this way can a truly typical wine be produced, with characteristics unique to its place of production and the vintage.
We only work with natural preparations and organic and plant compounds to encourage the formation of fertile humus and energise the growth of the plants.
In the vineyard, we use two essential preparations: cow horn manure (preparation 500) and cow horn silica (preparation 501).
Horn manure is composted in a very special way, until it appears like dark, odourless and colloidal humus. It is sprayed on the land to activate the vitality of the soil and encourage the formation of humus.
Horn silica is quartz powder that has undergone an energising and revitalising treatment. It is directed at the crown and the vegetal part of the plant. It improves the plant’s efficiency in capturing the light and aids photosynthesis.
Only sulphur and copper are used for phytosanitary defence: the latter, in the maximum dose of 3kg/ha/year, as laid down by the biodynamic agriculture regulations.
Biodynamics is geared to the closed organism. According to Steiner, father of biodynamics, a company
is a living organism that must find all the resources from within itself in order to function in an optimal way. To this end, we produce our compost with the marc created in the vinification phase and distribute it in the vineyards.
Despite the great operational difficulties, most of the work of the field is carried out strictly by hand, such as the pruning, stripping and trimming.
The techniques adopted aim at the highest quality level possible in the context of the vintage: short pruning, mine sulphur and copper in the maximum dose of 3kg/ha/year, the exclusion of fertiliser and irrigation, differentiated harvest depending on the plots and harvesting by hand, in crates, to preserve the integrity of the grapes.
– Luigi Veronelli
For years, we worked the vineyards with green leguminous manure between the rows; sometimes, however, you realise that “as it has always been done” is not the right way.
Facing the climate changes underway, we must be ready and flexible in the management of the vineyard and the processes. It is no longer possible to carry on as usual, an approach is required that is open to change. Over the years, we have tried to limit certain processes that before we used to perform every year, such as opening up the soil and sowing green manure throughout the vineyards. Now we tend to cultivate the permanent meadow that has formed inside the vineyard in such a way as not to break up the soil and avoid releasing CO2 into the atmosphere.
Small and large changes that can make a difference.
The most important things are the land and the vineyard. As Luigi Veronelli used to say: “The land, the land, the land, endlessly the land.”
Our work and our commitment have always been aimed at the wellbeing of the environment with choices such as the production of electricity through photovoltaic panels on the roof of our cellar, the recovery of everything that the vineyard and the arable land offer us in a kind of circular economy, the use of light glass bottles for all our wines and plastic-free packaging, from the labels to the tape used for wrapping.
In terms of environmental sustainability, we are always trying to improve.