We take care of our 22 hectares of land, paying special attention to seasonal and climatic needs, to obtain the best result between the well-being of the plant and highest wine production.
We consider wine a way to reach people’s homes, tables and hearts, and communicate our values. All our wines have local origins, such as Timorasso, Dolcetto, Barbera, Croatina, Cortese and Favorita. In 2009, we stopped adding unnecessary substances - even if these were permitted by the organic certification - and we do not use invasive techniques such as sterile filtration, clarification or selected yeasts. In addition, we are committed to avoiding energy waste through the use of natural resources. For example, we use solar panels to power the cellar machinery and we reuse the water of the washings (after decanting the tanks) for irrigating the vegetable garden and for vineyard treatments.
Our warehouse is “green”: to build it, we used rammed earth obtained from the excavations and straw from our fields: the natural insulation offered by these materials allows us to maintain optimal temperatures for the conservation of our wines, without resorting to the use of highly consuming air conditioners.
Derthona, made from 100% Timorasso grapes of the Colli Tortonesi.
Cultivated since the Middle Ages, the characteristic vine variety of this territory was abandoned after the Second World War due to its low resistance to wetter conditions. It was rediscovered around the 2000s, thanks to the intuition of some local producers who, in noticing the warmer climate, decided to replant this old variety.
The result is a versatile and structured wine which is also unique, since it can age both in the bottle and in the wine cellar, just like a red wine. We produce 4 types: Derthona base, Derthona “macerato”, Derthona reserve and Derthona mountain sparkling wine.
Wines that support people and the planet.
Through solidarity wine projects we support realities that share our same objectives, ideals and ethics. We collaborate with local entities and associations to promote the inclusion and social integration of disadvantaged people.
Our focus in the fields is to find a balance through soil fertility, turf care and the relationship between the roots and the aerial parts of plants. We apply natural treatments, limited to the use of copper, sulphur, orange extracts and propolis (from our bees) to treat wounds caused by hail. To minimize the diseases of the vineyard, we are committed to using only physical, and not chemical techniques, such as removing the infected part or pollarding the plant at the first symptoms of flavescence dorée.
We have installed 5 Stevenson’s screens for vineyard monitoring. In this way we can measure humidity and temperature and track the presence of fungi and insects. This allows us to understand when is the right moment to intervene, avoiding waste and unnecessary treatments.
All our processes are natural. They respect the lunar calendars’ rhythm and the plant’s life cycle to ensure the care of the soil, the respect of biodiversity and the production of a more authentic wine. For this reason, in collaboration with the Vinnatur association, we take part in continuing education on innovative techniques to use in the vineyard.
The cycle begins with winter cane pruning, followed by the manual tying of the fruiting cane to the underwire, using willow branches. At the beginning of spring we move on to the tying of the green shoots, the bud’s cut, the removal of the spurs and, when September comes, the harvest. All of these are manual and non-mechanized works that allow us to preserve the quality of the raw material and to connect with nature.
This allows us to preserve the biodiversity of the territory: aware of the fact that monocultures impoverish the soil, we sow between the rows a selection of herbs that maintain humidity, microfauna and diversified microflora.
