In our management practices both in the vineyard and in the cellar, we are always guided by criteria reflecting responsibility towards both the environment and human health. We are careful to follow the best methods currently available and those with the least impact on health and environment.

In the vineyard, we strive to maintain a balance that is as natural as possible, so that human interventions are minimal and non-invasive. For example, we allow grass to grow between the vine-rows, which means that we do not have to disturb the soil or use herbicides.

Thus we preserve a better balance of the soil’s components, minimise exposure to erosion and ensure favourable water reserves in the soil, and the grass will dry naturally during the hot season.

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In the winemaking cellar we reject the use of any additives or of physio-chemical procedures that could change the natural characteristics of the grapes.

To put it another way, the only ingredient in our wine is grapes, although we use SO2, but in very minimal amounts. Why all this? Because if we do the right thing in the vineyard through the year, the grapes will then arrive in the cellar at the correct state of ripeness and health and will not need any covering or masking of defects.

The wines are not filtered, since rackings are enough to clarify the wine.
To use chemical procedures is easier and faster. Putting out one’s best efforts so that the fruit goes through the process of transformation into wine is, even in the best conditions, a delicate process and requires considerable experience and sensitivity.

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