As
far as the kinds of cultivation are concerned, we have
to say that nowadays techniques are almost similar to
those of the past. Nevertheless, in the past years,
but also in the recent past (1910-1930), countries were
more inhabited than today and even woods were treated
and cultivated with the same care usually dedicated
to vegetable gardens. Making excursions in the furthest
farmhouses from asphalted roads, it is natural to wonder
how it was possible to live in certain areas or how
people could live in some impassable places.
In choosing cultivations and places were to grow them,
the farm has tried to exploit the local tradition,
so that vineyards and olive groves have been put were
the "ancients" said those were the right
places to have good wine and oil. Coherently with
this choice, we have decided to agree with the EEC
biological agriculture program according to which
we obtain our products without using chemical synthesis
substances neither for the antiparasitic treatments,
nor for manuring ; this decision was also encouraged
by the high altitude of both vineyards and olive groves,
because only in particularly negative climatic times,
problems can arise.
Altitude guarantees vineyards and olive groves to
be less contaminated by possible illnesses. For example,
the oil fly causing usually so many problems to olive
groves, is practically absent in our fields. Oenologically
talking, it is known that wine quality takes its origins
in the vineyard but it improves in cellar. Many of
our lands are definitely stony, manured with natural
and so poor products, do not produce so much, but,
by this way, we are sure that ripening completes its
cycle also during bad vintage and that grapes are
always particularly wholesome. The biggest advantage
is that wine, being genuine, really reaches high quality
standards.
On the one hand, if cultivation completely respects
the tradition, on the other hand cellars are equipped
with extremely updated tools, such as the pneumatic
press or the computer aided system which monitors
the temperature in the vinification basins. Wine improves
its quality in oak tanks or in barriques according
to kind and quality. The same can be said for the
extravirgin olive oil. The oil produced in Palazzuolo
area is well-known to have fruity and rich bouquet.
Also in this case, tradition is well respected by
harvesting olives manually and by pressing them at
cold within 24-48 hours from harvesting.
The variety of products offered by the farm is complete:
wood to be burnt and to be cut included. Most of the
farm area is in fact covered with Mediterranean coppice:
cerris, oak, chestnut and pinaster woods which are
cut in rotation.
