Following the core principles of biodynamic, we work to integrate as much as possible our vineyards in the natural environment that surrounds us. We preserve and promote biodiversity, keeping vast areas of woods all around our vineyards, raising animals and integrating other crops. We work to recover the natural balance and fertility of the soil through a series of techniques like biodynamic compost, sovescio and the use of microorganisms. Vines growing in a healthier soil, rich in microorganisms and microbiological activity, are in fact able to develop a stronger and deeper roots system which is essential to absorb mineral salts present in the soil. Through the use of microelements and herbal teas we also work to recover and enhance the natural resistance of the vines to pathogens. All this work is focused on the final goal of having fruits that are healthier,richer in aromas and taste and truly representative of our terroir.
The work in the winery follows the same idea and principles that guide us all year around in the vineyards. After years of practice and research to make wines that are truly terroir driven and an authentic expression of our grapes, we are now using only native yeasts, that don’t alter the aromas, and avoid filtration. Ageing processes have also been selected to be as neutral as possible. Our Valpolicella Superiore rest in cement vats from 12 to 18 months, while for our Ripasso Superiore we have chosen 20 years old large oak barrels, big 25 hl “botti”, where the wine ages for at least 2 years. The Amarone, after the traditional appassimento and subsequent pressing, is then left to age for at least 3 years in barriques, tonneaux and big botti completely avoiding new oak. Sulphites are added in a minimum quantity only at bottling. Once bottled, Valpolicella, Ripasso and Amarone are also left to age in bottle from a minimum of 4-6 months up to 12 months before release.