in Sanremo's land
Grape quality and land preservation
We keep soil’s fertility and biodiversity by rotating organic fertilization, natural grassing and green manure. What we do is to mow the grass instead of weeding, in order to enrich the soil and feed the plant.
Vineyard’s exposure to breezes, together with a careful management of vines enable us to keep away diseas. We use few sulfur, copper and bacillus thuringiensis: a new trend in biological control.
Every stage of production is manually worked, from pruning until harvesting.
Tradition and innovation
The winery employs state of the art technology without forgetting traditional methods.
Typical manual press for our smallest production close to air-bag press and steel tanks for wine aging.
We work hard and carefully on every fermentation and wine aging step, through analytical controls and periodical tasting. The cryomaceration is what we really love in white wines, it add structure and personality.
We apport few sulfur dioxide thanks to the good grapes quality and acidity, in order to control oxidation but indulging wine’s natural development.