Conventional agriculture is the most common throughout the world, having emerged after the great world wars. It is less concerned about the environment than it is about its efficiency. The lands and vines are chemically treated in order to obtain an infallible big-scale production. The roots no longer need to dig deep to find the nutrients they need, and remain on the surface as a result. The land is now only a substrate for cultivation.

More reasonable than the previous one, sustainable agriculture is environmentally-friendly, by controlling the amounts of inputs used, in some cases it can be very similar to organic agriculture. Synthetic products are used only when it’s absolutely necessary.

More reasonable than the previous one, sustainable agriculture is environmentally-friendly, by controlling the amounts of inputs used, in some cases it can be very similar to organic agriculture. Synthetic products are used only when it’s absolutely necessary.

Organic farming is a method that excludes the use of most chemicals. To better fight against parasites, the winegrower tries to make his vines healthier and more resistant. They have to be able to take care of themselves, or almost. Pesticides, fungicides and fertilisers are excluded from the vine, which is treated instead with natural products. However, many inputs (shavings, sulphur, industrial yeasts) are tolerated during winemaking.

Biodynamic agriculture pushes organic logic to the limit, seeking harmony between the earth and the plant by revitalising the soil with gentle and natural fertilisation, and respecting the lunar cycle. In fact, we use medication that is similar to homeopathy, also gentle and natural, which may seem esoteric to the neophyte, but it works. In the cellar, inputs are reduced to a minimum.

Biodynamic agriculture pushes organic logic to the limit, seeking harmony between the earth and the plant by revitalising the soil with gentle and natural fertilisation, and respecting the lunar cycle. In fact, we use medication that is similar to homeopathy, also gentle and natural, which may seem esoteric to the neophyte, but it works. In the cellar, inputs are reduced to a minimum.

Natural wine is the result of a philosophical choice to find the natural expression of the terroir. It is made from grapes grown with organic farming methods, without herbicides, pesticides, fertilizers or other synthetic products. The grapes are harvested by hand and during the winemaking process the winemaker strives to maintain the vivid character of the wine. Technical interventions that can alter the bacterial life of the wine are prohibited, as well as any addition of chemical products, with the exception, if necessary, of sulphites in very small quantities. The maximum tolerated total SO2 doses are 30mg / l for red wines and 40mg / l for whites.