We take care of our vineyards. Our working methods are based on tradition and involve the use of farming systems such as the classical Guyot and cordon which best integrate with the type of soil.
We believe in sustainable agriculture.
We believe in an agricultural ethics: agriculture in continuous evolution but which
does not forget its origins, healthy agriculture and agriculture rich in biodiversity that
characterize Oltrepò Pavese
All our wine working methods are based on the respect of our vineyards and always aimed at protecting the land and environment.
The grape harvest takes place in baskets containing from 18 to 20 kg of grapes. The grapes are gently placed in perforated baskets in order to minimize the stress to which the berries are subjected.
Thanks to this operations the berries preserve all the their characteristics.
The baskets are then transported to the winery where the grapes are directly placed in the press or in the crushing-stemmer depending on how the vinification is made, respectively, in black or red.
This working method allows us to have a greater control on fermentation. We are therefore able to obtain a wine that enhances all the typical flavors of every specific vineyard.
Our working method allows the maximum fermentation control, obtaining a wine with
enhanced flavors and fragrances and a unique body, representative of our vineyard.
Owner Ottavio Maria Dezza walks the vineyards every day, ensuring the vines are getting the
right amount of sun and water, netting them when required and reacting immediately to
changes in temperature.
Between late August and early October, Dezza family and friends gather at the vineyard to
collect mature grapes, picking them by hand and gently placing them into small perforated
wooden boxes, careful to avoid any stress in order to preserve their natural qualities.
The grapes are kept tranquil as they are moved to the cellar and are placed directly in the
press or the crushing-stemmer depending on whether for white or red.
Once pressed, they are quickly put into fiberglass or concrete barrels, which maintain the
integrity of each grape type and their purity of taste. We use wooden barrels for 15 days to
activate malolactic fermentation, a process in which the wine’s natural tarttasting malic
acid, is converted to softer-tasting lactic acid.
Ottavio meticulously tastes the wines everyday to understand how they have changed. He
pays special attention to the bâtonnage, returning to each barrel several times a week to
ensure to extract all the texture and complexity the lees can offer. He then carefully
monitors the wines as they age, determined year after year to produce exceptional
Ottavio also believes in minimizing sulfites as much as possible. In Italy, the limits in
sulfites are set at 210 mg/l for white and 160 mg/l for red, however he only adds 80 mg/l of
sulfites currently and has as an objective to reduce sulfite addition to 50 or 60 mg/l.