A green winery
For me the cellar is not a monument but it has a practical function. It was designed and built to be the ideal place where grapes and must are transformed into wine. The main characteristic of the cellar is to ensure the best conditions to allow the wines to rest, age and elevate with no rush, until they become elegant. The other priority for a cellar is to operate using green energy, reducing waste and considering the overall environmental impact. I gave up on the romantic look of the stone vaults, brick walls or wooden beams to leave space to a more rustic but easier to clean to give a healthier environment where spontaneous fermentations are in the best conditions.
A green winery
For me the cellar is not a monument but it has a practical function. It was designed and built to be the ideal place where grapes and must are transformed into wine. The main characteristic of the cellar is to ensure the best conditions to allow the wines to rest, age and elevate with no rush, until they become elegant. The other priority for a cellar is to operate using green energy, reducing waste and considering the overall environmental impact. I gave up on the romantic look of the stone vaults, brick walls or wooden beams to leave space to a more rustic but easier to clean to give a healthier environment where spontaneous fermentations are in the best conditions.
Spontaneous Fermentations
In wine I always look for the fruitiness typical of the single grape varietal and the expression of the territory where is harvested. I imagine the must is the assembly of all the strings inside the grand piano case. Experimenting over the years, I noticed there is big difference in the sound output when the “must” is performed using selected yeast rather than indigenous yeasts. The indigenous yeasts, being heterogeneous and different from each other, are able to play from lower to higher tones with all semitones, providing a melody not immediately recognizable, but more complex and intriguing. And that’s why I choose to use only indigenous yeasts and spontaneous fermentations.
Spontaneous Fermentations
In wine I always look for the fruitiness typical of the single grape varietal and the expression of the territory where is harvested. I imagine the must is the assembly of all the strings inside the grand piano case. Experimenting over the years, I noticed there is big difference in the sound output when the “must” is performed using selected yeast rather than indigenous yeasts. The indigenous yeasts, being heterogeneous and different from each other, are able to play from lower to higher tones with all semitones, providing a melody not immediately recognizable, but more complex and intriguing. And that’s why I choose to use only indigenous yeasts and spontaneous fermentations.
Natural Winemaker
The Natural Winemaker is someone who respects the territory and works to enhance its characteristics To achieve this, the Natural Winemaker must observe, interpret and listen to nature and choose the winemaking approach that best expresses the potential of the vines and the territory, without forcing the process and always preserving the natural balance.
Natural Winemaker
The Natural Winemaker is someone who respects the territory and works to enhance its characteristics To achieve this, the Natural Winemaker must observe, interpret and listen to nature and choose the winemaking approach that best expresses the potential of the vines and the territory, without forcing the process and always preserving the natural balance.
Time
The winemaker must have the patience to wait and harvest at the perfect time, in the vineyards as in the cellar. Allowing processes to happen, understanding the perfect moment for something to happen naturally, or capture the right time to interfere: this is my style of winemaking. For a Natural Winemaker, respecting nature also means not forcing any winemaking actions on the wine but rather using time as an ingredient and ally to reach the perfect ageing.
Time
The winemaker must have the patience to wait and harvest at the perfect time, in the vineyards as in the cellar. Allowing processes to happen, understanding the perfect moment for something to happen naturally, or capture the right time to interfere: this is my style of winemaking. For a Natural Winemaker, respecting nature also means not forcing any winemaking actions on the wine but rather using time as an ingredient and ally to reach the perfect ageing.
