Organic Farming methods are internationally regulated and legally enforced by many nations, based in large part on the standards set by IFOAM (the International Federation of Organic Agriculture Movements).
In Europe, it was regulated by the reg. cee 2092/91, changed since January 01th 2009 by the Reg: Us 899/2008 and certified by organisms recognized by the office of the agriculture.
We are checked and certified by the Consortium for the Control of the Biological Products.
Organic Farming is a global production management system that promotes the rational management of internal resources to the firm and the limited use of the external inputs, to safeguard of the agronomic system in all of its aspects.
It differentiate from “conventional” methods for the difference that characterizes the agronomic system.
The study of the ecosystems has in fact underlined that stability is tied up to the complexity, produced from the elevated number of kinds and from their interactions in terms of space and time.
The norms foresee the respect of preventive defense pratices that the firm has to adopt for the vegetable and animals productions (use of variety and local races, diversification farming, seeds and material of organic origin, trade-unions, animal's welfare, etc.,...).
Besides all the phases of production and preparation, the use of chemical products of synthesis and containing products OGM (Organisms Genetically Modified) is absolutely forbidden.
About cultivations defense, preventive agronomic means are mainly used; only if necessary, the use of natural technical means is allowed, for istance vegetable derivation kind (Piretro, Rotenone and so on …), living organisms (useful bugs) and micro-organisms (Bacillus thuringiensis), to fight and to hinder the diffusion of harmful organisms or microorganisms to the crops.
The fertility of the soils is managed with the help of organic substances of organic origin (dung) or vegetable (compost). Both during the phase of production and the trasformation of products, measures are always taken to avoid the indirect environmental contamination with prohibited products.
The Organic Farming constitutes a valid model for the food safety and, to the meantime, for the safeguard of the environment.

The first containers for the wine were made in terra-cotta in the Mediterranean zones and they were made in wood inside internal European zones for the abundance of the main subject, the wood.
Today the most common distinction among these containers is based on dimensions: great woods with capacity over the 5.000 liters; middle woods with capacity between 1.000 and 5.000 liters; small woods with capacity up to 1.000 liters (tonneaux and barrique). The barrique is not a modern invention because its use, together with the tonneauxes, was imposed due to the transports developed in the Medieval lower part between the county, where wine was producted, and the city in the stores and "mescita" places.
The transport often happened with barges or with keel flat ships that sailed the rivers, and then with the typical wagons hauled by oxen or horses. The wood used to build these containers was often chestnut tree, the acacia, the cherry, the ash and other smaller essences.
The choice depended on the demand to use the wood, both for its elasticity and resistance to the bumps and because it was easily available on that area. The dimensions and the form facilitated the handling, also made by one person and they perfectly suited the dimensions of the wagons for the transport.
The use of this type of barrel fermentation happened in an almost empirical way; in fact in the wine zones of the Burgundy, (in that age, vinegary and aggressive wines were produced, very different between farm and farm, even if they were very near), they discovered that unsold wines improved their flavour instead to ruin themselves, wines became softer, complexes and more similar each others. When the studies deepened on the influence of the tannins in the refinement of the wines, the sensory characteristics brought by the oak have been discovered.
The modern oenology has allowed those knowledges to become scientific. Unfortunately the abuse of the barrique in Italy and in other parts of the world has given origin to a sort of leveling and homologation of the taste and, Us among the first ones, in countertrend with the judgments of many, we have tried to launch new gustatory addresses and new approaches to the wine, that today are settled by high rated critical of sector: fragrance, fruit, freshness, agreeability and correspondence of the wine to the territory. To reach these objectives we follow techniques of barrel fermentation and personal formality of refinement tied up to our territory and our traditions.
The containers in wood, even the barriqueses if correctly used, compete to the agreeability of the wine, mainly if the characteristics chemical-physics of the grapes allow to exploit to the best positive effects brought by the wood.
It is important not to deface the taste and the aroma of the fruit, overlapping extraneous notes that nothing have to do with the native characteristic of the grape.