Our vineyards spread out around the farm in the San Luigi hills, one of the best zones for the production of Dolcetto di Dogliani.
The vineyards, which date from the end of the 1940s, produce about 30-35 quintals of grapes per hectare (the Dolcetto di Dogliani production protocol provides for 90 quintals per hectare).
In 2003 we planted about 1.5 hectares of land historically given over to grape growing – half with barbera and half with nebbiolo – using different rootstocks according to soil type.
We decided to adopt entirely organic methods right from the outset, using only manure, verdigris and quarried sulphur, without chemical fertilisers.
In 2002 we applied for organic certification and were granted it after three years in 2005.
We aren’t fundamentalists but we do appreciate some of the principles of biodynamic and organic agriculture. Our attention is focused on soil fertility, which we encourage with green manure.
My passion for organic agriculture began when I was working at Slow Food. During that time, in the late 1990s, I had the good fortune to accompany president Carlo Petrini on a tour of American farmers’ markets, where everyone was already adopting organic and biodynamic methods. This passion has become an integral part of my thinking, hence of my job.
The dolcetto and freisa vineyards are planted on white limestone soil and are situated to the east. The barbera and nebbiolo vineyards are situated to the south, while the nascetta and riesling ones are to the west, where they receive the early morning sunshine relatively late, thus enjoying a day-night temperature swing that ensures freshness and acidity in the glass. The pinot nero vineyard, finally, is to be found in a northeast position where the climate is cooler.
In 2015, for Sandro’s sixtieth birthday, we treated ourselves to two Tuscan terra cotta amphorae and began experimenting with them. The results were a pleasant surprise to the point that we bought more of them, each with a capacity of 850 litres, and thus began producing amphora wine.
Our wines are produced with hand-picked grapes without the addition of fermenting yeasts. They are neither filtered nor clarified and the use of sulphur is reduced to a bare minimum.
Wine in amphora
In 2015, for my sixtieth birthday, we treated ourselves to two Tuscan terra cotta amphorae and began experimenting with them.