Sustainability

The late Alan York, pioneer of natural farming in California, has been our mentor along this path. Alan taught us that grapes are not the product of just the vine, but of the complex interactions of the environment, and their quality is the expression of the ecosystem they come from. The health and balance of its environment, and its biodiversity will determine the quality of the fruit and ultimately of the wine. A vineyard should be considered as an individual, a whole, together with all plants, animals, and fungi that integrate it, and the winegrower should be aware of and foster the health of this complex and wonderful system. The task might intimidate, but old traditions and a dedicated study, together with everyday practice provide the guidelines to learn and progress along this path.

Alan used to say that a vineyard needs an approach that takes into account its complete balance, its location, the flora that surrounds it, its root development, the water, the sun, and the wind. The foundation of a good wine is a healthy soil with all its native species, from microfauna to mycorrhiza, to sustain a cycle of fertility, nourished by self-produced compost and not depending on external contributions. This is the cornerstone of our farming methods, together with the use of natural preparations and the avoidance of all synthesis products – especially all weed killers – the true enemies of Terroir and quality.