We conduct our vineyards according to the agronomic standards DEMETER, an organization that certifies exclusively world biodynamic productions.
The biodynamic method "observes nature, agricultural activity and human nutrition from a different one perspective ", is based on the" creation of an "individual" agricultural organism inserted in its territory, thus guaranteeing the wholesomeness of the products and the lasting balance, in the perspective of the health of the earth, of agriculture and of man "(Masson, 2011). The realization of this "agricultural organism" is pursued through a series of practices that have a what to do with the application of so-called "spray" and "cumulus" biodynamic preparations, diversification of farm productions to protect plant and animal complexity, animal breeding inside the company itself, the protection of a fertile soil through careful management of the land (surface plowing, mechanical weeding, green manure with legumes, humus maintenance, etc.) and a specific technique of composting. In FABULAS, following the biodynamic practices for the treatments, we use only copper, sulfur and infusions decoctions of plants. For fertilizations we use the manure, biodynamic and soviet preparations. Let's check spontaneous herbs in a mechanical way or with the help of flocks of sheep. All processing steps, from pruning at harvest, we do it manually. We produce wines linked to the territory by working on the selection of indigenous yeasts directly from the ecosystem vineyard integrated to the biodiversity of our territory. Yeast plays an important role, as it is not it limits to producing ethyl alcohol and CO2, but enriches the wine with secondary products, an expression of the territory same. The yeasts in nature are found almost everywhere, even on flowers and fruit in general. Those that ferment i musts reach the grape skin through natural vectors such as insects, wind and rain.
In our cellar we introduce selected yeasts from the pollen coming from the local flora, in particular from camomile and on, making sure that they colonize the environments, the presses, the presses, the wood staves and the micro holes of the clay of the amphorae.
This influences the spontaneous fermentations which, in this way, are certainly conducted or conditioned by the same native yeasts of the cellar environment.