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A new "form" of vineyard.

Vigna in Forma

The agricultural work perhaps more than others, is an integral part of the daily education. If your little sister knows all the popular weather-related sayings in memory, it's as if your parents teach you to reason with the oldest of the harvesters; Grow understanding that the "bubbly" Tuscany is perhaps not just a dish, but a way of acting, blunt, spontaneous and always ready to apply a few essential principles. So, in the eventuality of creating something without a defined recipe, you can remove instead of adding, in order to help you from the same ingredients used, valuing each of them in relation to others.

n the early months of 2016, the friend and colleague Michele Baio, invited me to Brianza to confront the realization of a new vineyard. An uncultivated land with deep clay but grown and terraced since the time of the Cistercians, between Lecco, Monza and Valtellina. Land of the ideal "wine of Milan" in the words of Mario Soldati.

Being the creation of a sustainable farm with private residence, I drew from the first meeting a path aimed at experiencing the importance of a different setting of crops within the landscape, in order to reduce every type of impact related to production and increase the quality of the fruits. Not having a defined historical line and being in a place with an atypical climate, I thought, thanks to the words of Steiner, to cooperate with the 4 basic elements.

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Resting on the element of a land freshly cleaned from the brambles in many of its parts, I thought to tie the other 3 elements to 3 different varieties of vines, to be planted not in rows but in some of the expressive forms of air, heat and water.

The Carménère, which in those areas is called Cabernet "Nostrano" and is the subject of new studies also in other companies, has gained the shape of a sun, to recall the necessary heat to an early variety, in an environment at risk freezing.

The Petit Verdot, having only to exalt the final cut without being predominant, was planted in the shape of a kite to search with the air the desired taste finesse.

The Syrah, on the other hand, implied that the water element did not have a circular shape like a drop or mildew but, on the contrary, hexagonal as the molecules of water "in-shaped".

The shape, at this point, could not suffice without the color to orchestrate every aspect of its elements. Only white pepper braces for Syrah, together with lilac, yellow and orange to have a warm air to exclude the vegetable excesses of Petit Verdot, the same, of yellow and orange guardians of the Rays of the sun, refreshed, however, towards the center, the color celestial and then white pepper.

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The earth has not been up or worked in depth to be sown, on the line of drawings and in all fields, recalling to the work of soil structuring the roots and the microorganisms. The high density of planting and the form of a candlestick and sapling, have been decisive in the perspective of "walking" the vineyards without paying attention to the wires of cortina and vigor. The manual auger is definitely more uncomfortable than the hydraulic one but in any case, it makes the job more accurate by reducing costs. Nothing new until you try it in person, actually experiencing the sense of certain choices. In All this, there is an indispensable factor: the presence of man, called to play its primary role of connection between earth and universe.

Having to engineer to do different things but with the same tools, it helps you to internal the usefulness of understanding understood in the broadest possible sense and lived as a source of physical and mental energy. Eager to embark on another adventure, I observe and feel the balanced beauty between the experiences and the time it creates in its passing.

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FaLang translation system by Faboba

Why VBpB?

Agricolture

A more aware view of nature and its ability to support the work of man, allows to take care of fundamental details, trying useless to cultivate thinking, for example, to fight diseases instead of preventing them, manage the soil so Expensive instead of increasing its value, resorting to O.G.M. and not experiencing different management systems with practices aimed at solving the effect, not the cause.

It is not a question of returning to the past by denying the present but of making its own, of new viewpoints, with the aim of improving the quality of work, increasing the value of the earth, reducing costs for raw materials and having more resources for human work.

Transformation

The point of view of the man who is in his task as an interpreter, director, producer and user, of that same Terroir that we are used to attribute exclusively to the product with which we are interacting. Assumed the natural attitude of the producer/transformer, to be the first customer of himself, we undertake a work path that requires a growing knowledge and a vital self-criticism.

The goal, can be to rediscover the sense of its actions in relation to the context to give to the work, the role of dimension where to express their own being, not only satisfy their own needs. To put ourselves just enough of us, until we lose the humility due to the role that we have chosen, is more sustainable, sociable and professional to give form to something to express only its "ego". It becomes spontaneous and virtuous, respecting the social value of its work to offer its senses and those of others, what they really need and that is lacking in all those products made and not created.

Consume

Keeping the point of view for which the consumer must adapt to the proposed offer, instead of seeing himself recognized as the creator's role together with the others, of that social fabric that has formed the same offer, marketing and price strategies, will be the Unique routes, with obvious market crises.

The personal dissatisfaction that ensues, leads to the emergence of countless attempts to affirm the most disparate philosophies and ideologies, from those who use only the retailers, to those who go only to the market local or in the shops of the neighborhood, from the omnivorous, vegetarian, Vegan or raw, to those who consume only bio or just want to hear about it. The glaring demonstration is that the consumer is called to play an uncomfortable role that obliges him to protect himself, instead of receiving information and examples useful to improve that innate aptitude to understand the goodness and quality of a bread, a coffee, a dough, a sweet , even without making technical or emotional courses.

Filippo ferrari

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