For more than 10 years I have been cultivating the land of Ganga following the principles of organic and biodynamic agriculture, trying to put the utmost attention on respecting the environment in which I work and live with my family. The management of the vineyards, from winter pruning to grape harvesting, is strictly manual. Pesticides for the defense against fungal diseases and parasites, as well as for the control of weeds, are banned. Not just no chemical fertilizers and weeding but sowing of poly essences, mowing and targeted green manure. The microbiological heritage of the soil is also enriched by contributions of self-produced compost with pruning waste. For several years, in collaboration with important European research centers, I have been developing cutting-edge methods to protect the vineyard ecosystem. Active ingredients authorized in organic viticulture, such as copper and sulfur, are used in micro doses and exclusively in particularly unfavorable years from a meteorological point of view. The use of herbal teas and macerates of herbs and plants or cynals, grown within the company, integrates the defense of the vine from cryptogams, in which microbiology is once again the master. Bacteria and fungi with defense and nutrition functions. Since July 2012 I have started the certification procedure of the organic production method with the BIOS control body. In the cellar, the processing of the grapes is carried out in an extremely delicate way, observing and conducting without exasperated intervention.
