Wines with low anthropic impact…
We like to describe our wines as being of low anthropic impact, as defined by our Vintner-Brewer Luca. To work with low anthropogenic impact means to defend the integrity of the territory itself, preserve the Wine’s individuality from the standardization that chemicals, industrialization and technology have brought to farming.
To produce wine in a natural way is not a technique, but a way to approach life with the awareness that the territory is not used, but lived. Firstly we chose organic agriculture (certified by Solo e Salute), then we found the Biodynamics and at that moment we found our roots and that authentic respect for anything that has life that has being side by side with each peasant. Respect that means knowledge, without respect we could use the land, but just for a while, until the moment it rebels itself.
At one day my grandmother followed me on a visit through the vineyard when I was guiding a tour, she listen quietly to my explanation, but on the way back she said: “Bruna, they call it biodynamic now? Once upon a time, when we didn’t have money to by the log we would burn to keep us warm, we would have to chop tree branches on waning moon, plants and animals were respected, we would have to do what you describe now, but it was not a choice, it was the way to keep us warm on winter: if we would do it differently, the wood would become mouldy and wouldn’t burn, if you wouldn’t know nature and respect it you wouldn’t feed yourself”.
What we do in the vineyard
Our work in the vineyard is quite simple: when needed we treat it with copper and mines sulfur, on the rainy vintages we add lithotamnion to help dry them.
We neither make green harvest, nor prune the top of the branches; we tie up the branches, rolling them over the top threads. After harvest, we prepare a bed to seed protein peas, vetch, field bean and mustard seeds to strength the soil. Once a year (usually in autumn or spring), we use preparation 500.
Before harvesting we usually don’t make analysis. Only for the point of top ripening, specially of Moscato, which has to be harvested at its ideal point of ripening. We need that analysis because we couldn’t recognize just by tasting the perfect point of ripening (without instruments) the perfect balance of the cluster of grape.
What we do in the cellar
The work in the cellar is simply complex!!! Simply because the grapes that arrive are respected, followed and observed; complex because it were the weather conditions of the vintage that made them ripe and determine fermentation and all the steps ahead. Therefore, we are there paying attention and keeping an eye on them. The only “technologic” wine is the Moscato d’Asti Filari Corti because it needs electricity to control its temperature and to filter it, unlike all other Carussin wines.