AGROBIOLOGY

Agrobiology is one step further than organic farming. The vineyard adheres to European organic specifications, controlled by the certifying bodies - ECOCERT, BIOSUISSE and SOIL ASSOCIATION - but moreover, it strives to go beyond them:

- Cultivate the grapes while respecting the plants and the environment.
- Respect the biodiversity of the surrounding plant and animal life.
- Balance agricultural areas with compensatory ecological zones, i.e., embankments, hedges, and woods.
- Limit inputs.
- Recycle waste through selective sorting, process the effluents of viticulture.
- Observe the interaction between the plant and the soil (there are no bad weeds, only those undesirable for technical, rather than agronomical reasons)
- Respect the nature of the soil. A perfect soil does not exist; its quality and characteristics are fundamental to the concept of terroir/appellation.

Viticulture calls for agrobiology and organic oenology (even if it is not officially recognized) is equally interesting. Both help us bring all we do to fruition. Thus, the absence of genetically modified products and other oenological additives, as well as the reduction in quantities of Sodium Dioxide, are also parameters integral to the overall approach.

The respect for the product and for the consumer is conveyed through the quality of this unique and healthy wine. Biological farming is not only an agricultural technique; it is above all a mind-set and a work ethic, enriched every day with lasting know-how and ongoing research.