For us, increasing Biodiversity in the vineyard is the natural and logical way of conceiving grape cultivation and agriculture in general. Our wines can be authentic only by letting Nature act freely; our project can only make sense by working that way.
We have planted different species of vegetation, such as aromatic plants, shrubs, and fruit trees (the greater the assortment, the better), but using only indigenous varieties. We have done this both in isolation and in hedges, with the vines occupying just 37% of the total available land area. By doing this we avoid mono-crop cultivation. Also, we kept the forested areas close to the vines which are important, among other reasons, as a refuge for animals.
All of this allows us to configure the mosaic of the landscape, bringing heterogeneity and developing its biodiversity.
With our large area of Biodiversity, we hope to attract insects and birds which in turn help up to combat fungus and disease, for example by carrying spores that help the spread of yeast which are so crucial later for the spontaneous fermentation of the must. That is why we have added structural elements of stones and wood to the vineyard that act as homes for insects and reptiles. Added to all this is the chromatic and aromatic richness that occurs during flowering and pollination.
Improving Biodiversity also implies a way of working with our vineyards that is more natural and sustainable. For example, with green fertilizer, which uses the shredded stems and branches of the harvested vines and shoot trimmings and is spread on the ground near the vines. And by also allowing spontaneous vegetation to grow among the vines year-round, which aid the proliferation of leguminous plants or by planting seeds in case plants are not present, since these grasses help the soil with biological and nutritive activity by fixing nitrogen and by improving its capacity to retain water.
By working to increase Biodiversity, the vineyard becomes much more resistant to disease; it maintains its vigor and productivity and becomes much more autonomous and sustainable. And, in the end, it is possible to make wine by respecting all of Nature’s processes and by accepting any “inconveniences” as a part of a wine’s character and uniqueness. You cannot go against Nature, you can only walk with it.
A winery is more than a winery when it’s harvest time. It’s an explosion of aromas, flavors, and challenges, colors, demanding efforts, joys, teamwork, love…. An entire year building toward this moment, caring for the vines and helping them get the best from themselves. So, when we bring in the recently-harvested grapes, at their peak of ripeness and health, we feel a huge responsibility to make the best wine possible from them. And when we manage to do that, there is nothing else to do but celebrate.
