The immobile plant should be looked at and somehow even listened to.
We are free farmers, united in our respect for the earth and its abundance.
We work with passion to grow plants that maintain their natural expressivity.
We transform the fruits of our earth for the wellbeing of those who reap its goodness.
Our ultimate goal is to create harmony between man and nature.
-Bewahrung der Schöpfung // Rainer Zierock-
From grape to wine
When a healthy farming method consents a grapevine to express itself in its entirety, the fruit that is born from it will be an expression of authenticity.
The quality of the wine we produce will be apparent through its vitality.
To preserve the vital forces of the original fruit throughout the transformation from grape into wine, evokes a perception of its birthplace in the wine as well as to whom drinks it; it enters in harmony with the food and creates a wholesome drink that gives a sense of wellbeing.
We do not intervene in the winery; nothing is added, but we guide the wine while paying attention to its needs. Thus, the wine keeps an expressive spontaneity and bears the personality of its intense and live raw material.
In this way, we seem to bring into the wineglass the fragrance of the flowers from the mountain pastures, the minerality of the surrounding cliffs, the transparency of the mountain skies, the character of the people that live in these alpine valleys.
It is our duty to convey with each bottle the character of the land of Trentino.
In the winery, fermentation takes place in different containers in which the wine is also aged.
The acacia and oak wood of the casks and open-top tanks is alive: leaving traces of itself, it takes part in the transformation process and guides the wine through time, supporting it.
The clay of the tinajas gives full freedom of expression to the grapes and gives the wine the chance to reconnect to the earth. These containers are strongly energetic: their broad and elongated shape welcomes and embraces; the clay from which they are made has the property to link the cosmic to the terrestrial forces.
The cement containers help with their thermal inertia; even stainless steel has a role in our winery and remains as a witness to our past.
We use indigenous yeasts and have no temperature control during fermentation.
We do not add sulphites until after the first racking, which doesn’t usually take place until 6-8 months after drawing from the skins. In this way, the bottled wine will contain at most 30mg/L sulphur dioxide. All our wines are bottled without filtration.
Our work is measured with time, with nature’s rhythms, with the anticipation for the grapevine to grow, to age, to give fruit, for the wine’s slow evolution in the silence and darkness of the winery and its development in the bottle first and the wineglass afterwards.
The expressive spontaneity of a wine that is full of life consents it to continually change, to reveal itself in its essence. It is a wine that will never leave us.
When you open one of our bottles, make sure to do so at the correct cellaring temperature, pour the wine into ample glasses and follow it in time: it will guide you with versatility, sharing with you the personality of the intense raw material, which will embrace the variety of food placed before you.
A wine rich with vital forces is born through an act of love towards nature and as such cannot but envelop and surprise you.