TECHNIQUES &
TECHNOLOGY



A passion for quality that’s almost an obsession. Sustainable, natural choices. A constant desire to improve and an unconditional love for experimentation and nature.
68
PARTICELLA 68 VINEYARD
1
COLBERTALDO VINEYARD
2
RUA DI FELETTO VINEYARD
3
ROLLE VINEYARD
4
FARRÒ VINEYARD
Valdobbiadene DOCG
Prosecco Superiore
Prosecco DOC
Treviso
Still DOC & IGT wines
DOC e IGT
Experimental IGT wines
IGT
Extra Virgin Olive Oil
THE VINEYARDS

A healthy, sustainable vineyard in harmony with its environment offers a superior quality product guaranteed by the uniqueness of each individual vineyard. Biodiversity is a natural system in which the land is "alive" and self-sustaining and which therefore has no need for external nutrients because it produces them on its own. In this system there is no chemical fertiliser and no animal manure.
The only organic fertilizer comes from green manuring where grass, once it has been cut and buried in the springtime, is broken down by the microorganisms in the earth.
We neither remove grass nor irrigate the land. Cultivating the vines in this way requires more time and manual work but a vineyard in harmony with its ecosystem produces grapes and wines which are much more authentic and which provide a much better example of the particular characteristics of their terroir.
The vines actually have deeper root systems. This means the nutritive substances in the subsoil give the grapes a much more intense minerality and they grow more homogenously, ripening with a lower sugar residue.
This complex character is why these grapes produce wines which are more harmonious, balanced, elegant and pleasant on the palate.

IN THE WINERY

We use natural, spontaneous, indigenous and non-select yeasts. We only harvest by hand. We don't use hoppers, we don't do whole bunch pressing or de-stemming preferring to move straight to the soft pressing process. We make our sparkling wines in refrigerated autoclaves taken directly from the must, a long, laborious technique we have been using for more than 10 years.
01. CUTTING THE GRASS

Mechanical grass cutting. The grass is left on the ground so that the process of organic degeneration can begin, a process which leads to the production of natural fertiliser.
02. DE-LEAFING

Mechanical de-leafing of the vines and the subsequent grinding of the leaves which are then left on the ground so as to become natural fertiliser. De-leafing is mainly done so that the bunches get more air and light making them healthier and helping them ripen more thoroughly and uniformly.
03. PRUNING

Pruning is done to remove the excess buds allowing more vigorous growth of the grapes which means they develop their full characteristics and ripen completely. This results in a lower yield but a higher quality wine. The cuttings are left on the ground to decompose so as to provide natural fertiliser.
04. MECHANICAL DE-GRASSING

Moving the grassy earth using an interceps rotary harrow which performs mechanical de-grassing and means that no chemicals need to be used. At the same time the cut grass is buried in the soil becoming a kind of organic fertiliser for the vines.
Vineyard
Harvest
Winery
Olive harvest