The concrete idea of starting to produce wine takes hold in 2011 when we had the possibility to manage a small 7 rows vineyard made up of very old black and white vines. Abandoned for years by men and God, even after heavy pruning, we decided to avoid any treatment. So in 2012, in the oldest court of the village (also in a state of neglect), our first wine was born.
After years of experimentation between successes and failures in 2017, driven by passion, we rent a vineyard in Monzambano, an area with a proven wine vocation. Vines of merlot from 15 to 45 years for an extension of 1.5 hectares (organically grown since 1985) made sure that the Vigne del Pellagroso project came to life officially. From 2018 another 5.5 hectares of land have been rented and we immediately started the big conversion work with biodynamic preparations!
In vineyard we work to exclude copper from the production cycle (we are already able to use very low dosages) and in autumn we sow green manure in alternate rows with a mix of essences that varies according to the soil, the soil is worked with a spring harrow and the sub-row mowed with a brush cutter, we do not make any topping and for pruning we follow the Simonit and Sirch guidelines.
During the vegetative phase we follow the directives of the Biodynamic Calendar to be able to have the best combination between the day and the effectiveness of the treatment performed.
At the time of the harvest, the grapes are collected by hand in crates and promptly brought to the cellar to be immediately processed. The bunches are then subjected to crushing/destemming or pressing with or without maceration according to the wine we want to obtain. We prefer the use of fiberglass, wood and glass concrete.
All the wines produced are spontaneously fermented, unfiltered, in most cases no added sulfur dioxide and without the use of temperature control technology.