We try to make wines that are as natural as possible. This involves using only manure to fertilize, planting grass under the vines and avoiding all weedkillers; using only sulphur and copper to spray the vines against disease and pests; only wild yeast for fermentation…” Dario started to bottle in 1993 and since then his wines continue to evolve from vintage to vintage. His wines have a level of elegance, intensity and cleanness, particularly as all the whites are made with very long macerations on skins (up to a month in open wooden vats) and aged in very old barriques (bought from Gravner) that no longer release any wood flavor. The vineyard are in Oslavia, high density planted and guyot trained. – Suppliers Notes
