VIV IS PIEDMONTESE FOR VIVID
Our project gives new life to our family winery, a local small business on the hills of Monferrato Astigiano, land of Moscato and Barbera grapes.
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Our work in the vineyard is structured on respecting the environment. In the winery, we turn grapes into wine with low intervention techniques, working in an artisanal way, to make wines full of character and flavour.
OUR WINEMAKING STYLE
We make wines that are a true representation of the grapes and of our land, using low intervention techniques, that allow for most original characteristics of the grapes to be enhanced.
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All fermentations start spontaneously thanks to the natural presence indigenous yeasts. The fermenting must is kept under surveillance until the end of the primary fermentation. In most of our wines, the grape skins are kept in the must (maceration) during part of the fermentation process, extracting deeper aromas and structure. After maceration is completed, the wine is drawn off and the pomace is spread among the vineyard rows as a nutrient for the soils. Most of our wines are unfiltered and unfined, so that we don’t lose those original characteristics that we look for. We use low amounts of sulphites for optimal maturation and preservation of the wines.
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Most of our wine bottles are capped using crown caps and the packaging is minimal and fully recyclable.
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OUR PHILOSOPHY
We strongly believe that everything that Nature is capable of doing, it does it beautifully and perfectly.​
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Wild orchids flourish among our vineyard rows, roe deers hide their puppies among the vines, birds build their nests through the vine branches, hares run trying to escape the foxes, wild boars walk around, aerating the ground with their snouts while looking for roots and earthworms. And that's just what we can see.
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What we cannot see is the infinite microcosm of life that animates the soils, from the roots of the herbs (each with its own peculiarities), to the insects, mushrooms and thousands of organisms and microorganisms, algae and bacteria.
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Being aware of this and working with a particular attention towards a biodiverse environment, is key.
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All the work that is strictly necessary for the vine production cycle, from pruning to harvesting, is carried out manually. Work with mechanical aid is down to the bare minimum. The grassy soil is worked by the roots of wild herbs and vines, avoiding erosion and increasing the humic mass. No fertilization is carried out. The defense against pathogens occurs exclusively with the use of copper and sulphur, often with the addition of a macerate or decoction of medicinal herbs that grow spontaneously in our farm. ​The grapes are harvested manually each year.
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The harmony that we work towards is a situation in which nature is able to express itself at its best and where human's commitment is solely intended to regulate everything to get to harvest, where production automatically relates to the characteristics of the vintage, determining the maximum expression of the characteristics of the product each time.
