Our 14-hectare, fully organic vineyard is nestled within centuries-old drystone walls recognised by UNESCO as an intangible element of World Heritage. Here, amidst the mild microclimate, the soil’s rich mineral content and a good level of organic matter, we embrace a wholly natural approach to viticulture. Our agronomists are constantly monitoring soil microbial activity, and the vines are only fertilised using traditional practices.

Organic farming begins with a simple yet fundamental principle: soil is not an inert layer, but a living ecosystem. Billions of microorganisms work to concentrate nutrients, regulate water retention, ensure the right soil structure, and create countless other beneficial conditions.
To preserve this delicate balance, our agronomists closely monitor the soil’s microbial activity through precise analyses. Any fertilization is carried out exclusively through traditional, sustainable practices, such as cover cropping, which enriches and maintains organic matter by incorporating herbaceous crops back into the ground.