Sustainability

There are three important points I imposed myself to respect when many years ago I decided to continue to produce wine, the activity of my parents and granparents:

 

First point: protection of consumer health.

Second point: protection of the environment.

Third point: preservation of a natural way of life.

 

Sustainable viticulture enables me to produce high quality wines.

The standards that allow me to focus on this procedure (sustainable viticulture) are biodiversity, soil, water, air, energy, chemicals, and by-products management.

 

Biodiversity

Biodiversity is important both for health and stability of the vineyard.

The goal, then, is to create and preserve an ecologically balanced vineyard, placed in an environment and ecosystem characterized by plants and animals.

 

Predatory insects.

The mixture of herbaceous species that we plant between vineyard rows has the characteristics and the qualities to be a haven and attraction to many predatory insects families like coccinellids (ladybugs or ladybirds) and chrysopidae (green lacewings) that at the larval stage feed on eggs and aphids, moths and mites.

 

 

Biodiversity can be promoted exerting pest, diseases and weeds control.

Promoting biodiversity means creating a balance in the vineyard for pest control and weed disease, trying to increase the structure and quality of the soil.

 

Mixture of herbaceous species that acts like attractant for predatory insects.

 

 

One of the best ways to achieve this goal is to keep in the vineyard a natural turf, source of nectar essential to attract insects and produce bacteria, organisms and nutrients fundamental for vine health.

Enhance the place where the vineyard is located, helping to preserve and to promote the settlement of wildlife within the vineyard.

With regards to the soil, it is important to avoid erosion, periodically collect samples of the soil for its sustainability, managing the nutrients in a targeted manner by controlling the weeds, and then maintaining biodiversity.

Another important point is the registration of the quantities of copper used in the vineyard. It is important to monitor copper levels on the soils so that it will not affect negatively soil organisms, creating an alteration in their growth.

To monitor, analyze and measure the cellar and vineyard use of water, putting in place procedures to limit its use.

Always make sure that the spraying machines are based on a very advanced technology in order to regulate the distribution and grading the product, trying to hit only where necessary in order to minimize spray dispersion.

Ensure the employees involved in the vineyard work with safeguarding procedures for their health and psychological well-being.

With regards to the use of electricity, opt for effective management practices to reduce the use of energy, continuously monitoring power consumption.

To me, viticulture must aim to the production of quality grape and wine, ensuring consumers that the methods used have the least possible impact on the environment and human health.

© 2019 - FATTORIE DEI DOLFI di Dolfi Giovanni

56030 Perignano di Lari - Pisa - ITALY

VAT No.:. IT 01550680506