The company has a total area of 172 ha, almost all facing South, from which 42 planted with vineyards.
Hills are arranged like an amphitheater, creating a microclimate in which the weather conditions make particularly favorable the development of viticulture.
The soil is predominantly clayey and in few well defined small areas there are calcareous veins.
The height varies from 170 to 220 m above sea level.
Our main focus is to obtain the highest possible quality grapes, and yet to respect the environment.
The preparation of the soil on which we plant our vineyards lasts about three years, period in which our goal is to recreate suitable conditions for the proper development of young vines.
Soil management is based on harrowing and green manure; no herbicides are used in the vineyards. The different herbaceous plants enrich the soil with organic matter and help to combat the weeds. The performed works aim at to structure the soils and to create an environment as favorable as possible for the grape vines.
Planting density reaches 6.250 plants per hectare and the conducting systems are Guyot (34 ha) and Spurred Cordon (8 ha).
The treatments used for the prevention of the diseases are reduced to a minimum level and the products used are suited for the biological viticulture. The prevention of the diseases is made especially through a particular attention during the phases of trimming and maintaining the foliar apparatus. The quality depends on the ratio of the leaf area to the quality of the grapes.
We control the grape yield by careful pruning, rigorous shoot thinning and reduction in the number of bunches in the early summer.
The ripening of the grapes is strictly monitored and our attention is focused on several parameters: chemical, physical, sensorial. Based on all these factors we decide the right moment for harvest.
No machine can ensure the quality work and the care of the human’s eyes and trained hands. That is why all the management of the vines is made by hand. It is laborious, but it absolutely worth it.
Because we care.
The organic treatments contain more organic bulk and they of course have higher costs and also need more work to apply, but they harm less the flora and the fauna and the last but not the least, the consumers health.
Our vineyards are well separated from other cultures, being located in an amphitheater area protected in some parts by woodland parcels that we own.
The environment “was here” even before our arrival, so it would be unfair to harm it just because it is easier to obtain the desired results…
Next generations should enjoy the environment at least as much as we do.
Completely underground, our winery was projected to continue the winemaking process with the same approach as the vineyards.
Grapes reach the cellar by gravity and once they arrive they pass through two manual selections to further remove any bunches deemed unfit.
The mechanical work is minimized and, as in the vineyard, the dexterity of operators plays a fundamental role in the evolution of fermentation and refining.
Throughout the production process the must and then the wine is handled in the absence of any contact with oxygen; this allows us to get to the end of the fermentation without adding any kind of antioxidants, such as sulfites, and use the minimum necessary during aging and bottling.
The winemaking can take place in steel containers or French oak ones, all of them of small sizes, in order to gather small quantities of grapes, normally all of them coming from the same plot of land with a certain type of soil. This way the wines become the pure expression of the terroir.
All our wines after the fermentation process undergo a period of refining, that lasts, depending on the type of the product, from a few months to over a year
Allowing the wine to mature on its fermentation lees, provides useful material to support and increase longevity. These sediments are composed of solid sediments produced by the activity of the yeast, which, through their degradation, release substances which contribute to increase the structure of the wine, as well as to enrich the olfactory and taste profile.
The refinement is handled both in small containers (225 liter barrels) and in wooden vats of greater capacity (up to 7500 liters). The aging time varies depending on the grape variety, the age of the vineyards and according to the climatic conditions of the year.
Important is not impoverish the wine so enriched by tight filtrations that undermine the results.
That is why our red wines are UNFILTERED, additional factor of complexity and genuineness of our products.
The Petro Vaselo goal is to obtain unique and recognizable quality wines and everything starts by knowing the grape variety and the conditions under which they have arrived at maturity.