Silvano Follador
There is a simple but well-defined path that leads to the birth of a wine. And this path starts from the Earth. A soil is made of rock (minerals) and soil (microbial life and substance organic).
Two different but equally important components. The vine explores and absorbs the minerals of the soil thanks to fungi and bacteria that live in the soil. Because the vine with its own roots absorb the minerals of the soil must find a living soil and not rendered sterile by weeds, chemical fertilizers and pesticides and massive anticryptogamic treatments. To guarantee that intimate relationship between plant and soil I must keep the vitality and fertility of the soil high.
Silvano Follador does not use weed, does not chemically fertilize and prefers copper and sulfur for the fight against downy mildew and powdery mildew. In the vineyard it is used occasionally and where it serves humus and compost. In autumn and spring the cornoletame is placed in the ground with cumulation preparations (500P), used in biodynamic agriculture, to bring microbial life to the soil and stimulate work and the deepening of the roots. Leaving the grassy vineyards of wild herbs.
The harvest takes place when the grapes are sweet, but still crunchy. Not too ripe because it preserves a just and important acidity. When you harvest healthy and ripe grapes at the right point, knowing that he respected the life of the vineyard, he also found the courage to let the must become wine without any external intervention.
It will be really difficult if not impossible to obtain a territorial wine without respecting a spontaneous fermentation. Also a sparkling wine or sparkling wine that provides a second fermentation will always remain deeply marked by the first fermentation process. Wanting to remove matter from the must with excessive decantations, trivializes and deterritorializes the resulting wine.
"I do not recognize myself as a fundamentalist naturalist who completely leaves everything to nature and chance, I want to guide the natural process by acting as little as possible and only where I think necessary to guarantee the maintenance in the wine of cleanliness, finesse, pleasantness and taste without altering its natural balances." Silvano Follador