THE PAST GENERATIONS OF OUR GRANDPARENTS AND GREAT-GRANDPARENTS WEREN’T AWARE OF THE CONCEPT OF BIODIVERSITY, HOWEVER THEY WERE ABLE TO ENHANCE IT WITH SUBSISTENCE AGRICULTURE BASED ON POLYCULTURE AND FULL RESPECT OF NATURE.

The primary goal of the Sete Project is to recover and enhance this precious heredity by growing grapes according to natural agriculture methods (organic certification Suolo e Salute) and making wine with the minimum possible intervention.

THE PAST GENERATIONS OF OUR GRANDPARENTS AND GREAT-GRANDPARENTS WEREN’T AWARE OF THE CONCEPT OF BIODIVERSITY, HOWEVER THEY WERE ABLE TO ENHANCE IT WITH SUBSISTENCE AGRICULTURE BASED ON POLYCULTURE AND FULL RESPECT OF NATURE.

The primary goal of the Sete Project is to recover and enhance this precious heredity by growing grapes according to natural agriculture methods (organic certification Suolo e Salute) and making wine with the minimum possible intervention.

Vineyards

The Earth is our great mother who generates every food resource.

We cultivate about 3 hectares of vineyards divided into 11 parcels, mostly of native vines of our territory: Ottonese, Moscato and Malvasia Puntinata. We tend to separately vinify the grapes of each vineyard parcel, grown without the use of systemic plant protectors. The entire cycle of work in the vineyard is manual.

Since 2013 we have been working together in the field and constantly interacting with various local farmers, from whom we purchase part of the vinified grapes.

Vineyards

The Earth is our great mother who generates every food resource.

We cultivate about 3 hectares of vineyards divided into 11 parcels, mostly of native vines of our territory: Ottonese, Moscato and Malvasia Puntinata. We tend to separately vinify the grapes of each vineyard parcel, grown without the use of systemic plant protectors. The entire cycle of work in the vineyard is manual.

Since 2013 we have been working together in the field and constantly interacting with various local farmers, from whom we purchase part of the vinified grapes.

Veggies and Grapes

The vines that we now cultivate were once the focus point of subsistence farming around the 60’s. As part of the local peasant culture, the vineyard was a place of work and daily life where food was grown to satisfy one’s needs and those of one’s family. With our Vegetable Garden in the Vineyard we wish to replicate that model of production contextualizing it in our contemporary reality. Not only, by doing so we facilitate biodiversity and increase the health of the soil and of the vineyard.

Veggies and Grapes

The vines that we now cultivate were once the focus point of subsistence farming around the 60’s. As part of the local peasant culture, the vineyard was a place of work and daily life where food was grown to satisfy one’s needs and those of one’s family. With our Vegetable Garden in the Vineyard we wish to replicate that model of production contextualizing it in our contemporary reality. Not only, by doing so we facilitate biodiversity and increase the health of the soil and of the vineyard.

The Cellar

Spontaneous fermentation. That’s all.

In the cellar the musts decant naturally and ferment on indigenous yeasts, they are decanted a couple of times during the waning moon and do not, at any stage, receive any addition of sulfur dioxide. All wines are neither clarified nor filtered and are made exclusively with grapes grown without the use of any systemic product and without the addition of additives or enological adjuvants.

The Cellar

Spontaneous fermentation. That’s all.

In the cellar the musts decant naturally and ferment on indigenous yeasts, they are decanted a couple of times during the waning moon and do not, at any stage, receive any addition of sulfur dioxide. All wines are neither clarified nor filtered and are made exclusively with grapes grown without the use of any systemic product and without the addition of additives or enological adjuvants.