In Elisabetta’s dream, today reality, the common thread was to create a Franciacorta wine that was natural and organic.
Thanks to twenty years of experience gained in the manufacturing industry, Elisabetta brings with her the deep conviction towards excellence, reachable only through complete control of the production chain, starting from directly managing the 17 hectares of property.
What does then “Organic Viticulture” mean?
Organic viticulture means not to alter the life of the vine in the countryside, operating only with substances found in nature or taken from simple processes.
ensuring biodiversity, the vine can ‘grow in a soil rich in life, building a greater resistance to disease. Letting the grass grow between the rows develops a microclimate that allows many species of insects to hinder, the proliferation of harmful parasites.
With the help of beneficial bacteria, the vine is fed in a natural way with minerals in the soil.
The treatments against pests are made only with sulfur and copper in their simplest compositions ; or by using only natural derivatives from plants or bacteria.
4. Cold Chain:
Working in the cellar with strictly controlled low temperatures, the evolution of wine and must is carefully scrutinized, avoiding the use of chemicals. Adapting to the clock of nature is hard and many interventions are needed in the vineyards, but it allows craft a wine coming directly from the vineyard.
This allows us to truly “make wine in the vineyard”, in such a way that it contains the true essence of our territory:
our Franciacorta wines are characterized by less than 7,5gr / l of sugars, a maximum of 25 mcg / l sulphites.