Vigna

VINEYARDS ☼

We work in the vineyards every day and, for our health, we use only natural products

To make a quality wine in a "natural" way, it all starts in the vineyard; it is essential to approach the tasks without using shortcuts, in order to make wines which are unique, inimitable and that counter the standardization and homologation of most of the wines on the market today.

When working in the vineyards, no stone is left unturned:

Techniques include cutting the grass, tilling the soil in the inter-row and targeted fertilization only where necessary, using our own vegetable compost and matured manure. We naturally restore balance in the soil by sowing cereals (oats, barley) and legumes (vetch, field beans, clover) in alternate rows or by tilling the soil in the autumn, again where necessary.
To prevent fungal diseases, we mainly spray our vineyards with herbal tisanes and biodegradable vegetal extracts, and sometimes a small quantity of copper and sulfur, depending on the year.

Furthermore, the continuous experiments that we conduct every year with new homeopathic treatments or techniques have the objective of reinforcing the natural defences of the vines, allowing an exponential increase of useful insects and microorganisms in the ecosystem, and hopefully eliminating completely the need for copper and sulphur.

THIS IS THE OBJECTIVE WE BELIEVE IN

We need to know every inch of our vineyards in order to work each part in a way that is orientated to its particular needs. The vineyards are mainly in hilly areas on steep slopes and with many changes in the soil composition, each section of the vineyard is different from the other, so year after year we seek to understand the individual needs and to restore balance in the soils and the vegetation.

Our goal is to have fertile and living soils, with a large presence of stable humus in the soil that helps the plant in its development.

We predominantly work with garganega, a native white grape variety that has been present in the area of Gambellara for over 1300 years.

The Garganega vineyards are located in 4 different areas: Biancara (around the cellar), Faldeo, Monte di Mezzo and Taibane; the latter three are at 250-300 m above sea level and here the grapes are selected during the harvest to make our Sassaia and Pico.