It is not enough to believe
You have to persevere
Our Indigo Philosophy is based on the fact that the best wines are born from respect for the land, the grapes and above all the wines we produce in the cellar. For us, wine is not just a drink, but something magical that can create a general sense of well-being in those who taste it. Synergistic compost, natural biostimulant, dry ice, fermenting crystals, lunar phases and flower and fruit days of the biodynamic calendar are the ingredients that give life to our sensorial wines.
The synergistic compost is made up of animal excrement, lees, grape marc, chestnut leaves taken from mountain woods, medicinal plants of horsetail, lemon balm, mint, alfalfa, as well as zeolite powder and essential oils. We let the compound macerate, moving it every month, and then at the end of April of the following year we give it to each vine, one by one, manually, then we bury it so that the plants can find the maximum benefit from it.
The biostimulant is composed of marine Plasma and essential Oils. The plasma is composed of a mixture in which algae, magnesium, propolis, honey, and infusions of yarrow, garlic, nettle, willow, walnut, horsetail are dissolved. The main essential oils are, true lavender, tea tree, sweet orange, neem oil, grapefruit, lemon, mint, eucalyptus, all substances with a strong chemical impact so that over time they can also replace invasive chemical products.
The vineyard is treated according to the season, using the minimum amount of copper and sulfur. Then we spray a natural Biostimulant on the vines, a mixture of precious natural ingredients, so that the vineyard can autonomously defend itself from attacks by fungi and parasites. A hydro-saline mixture similar to amniotic fluid that, just as it allows the life of a fetus to progress, so it does the same to the ingredients dissolved in it, so that the vines grow healthy and full of vital energy.
Manual harvesting during the grape harvest, because the grapes love to be touched by the hands of those who pick them, so a union of emotions is created between the grapes themselves and the harvester, an intimate bond that has been transmitted since the dawn of time. Each bunch is chosen in the vineyard and the wine itself is made in the vineyard by picking only what is perfect. Three harvests in just 3 hectares, each a few weeks apart, give life to our sensorial wines.
If compost and biostimulant are our secret in the vineyard, then in the cellar we have others. Each fermenting barrel is inoculated with our Pie di Cuvée, that is, a wooden barrel in which a natural fermentation is started, with a few of the best grapes, harvested early and pressed barefoot, so that they maintain the maximum olfactory and gustatory bouquet while fermenting. Our foot will transform the must into wine, and this is where the magic begins.
Dry Ice for the best extraction of color, aromas and for the protection of the musts. Then following the lunar phases and preferably a crescent we begin the process with the crystals, exclusively dynamized in the must or wine on flower or fruit days of Steiner's biodynamic calendar. The crescent Moon makes the wines magnetic. On flower or fruit days, the wine is in its maximum vital, organoleptic and gustatory expression.
Placing the Crystals in the wine, in these magical moments of moon, flower and fruit, allows us to dynamize the best qualities of the wine without adding adulterants or anything else. The crystals are first placed during fermentation and then subsequently in refinement for at least six complete lunar cycles, so that this frequency is forever memorized in the wine and maintains it for its entire life. Those who taste them will then understand it from the emotions that the wine will be able to release.
Crystals, minerals are what makes a vine strong, healthy and able to give us the best grapes. So working with crystals in winemaking also means returning the wine to its origins, neutralizing the harmful effects of electromagnetic fields of technologies or other. Giving the earth minerals and giving the wine crystals closes the circle in the name of an innovation that is truly lost in legends that are over thirty thousand years old, like that of Lemuria from which our best wine is born.
Just as in Lemuria the best grapes were vinified in large tanks dug out of Amethyst, so we put crystals in the wine. Amethyst gives life to our Lemuria wine, a quintessence that can give to anyone who tastes it unique emotions, opens the heart and strengthens the spirit. Making wine with crystals means firmly believing that it is energy that creates the best manifestation of matter, precisely wine.
