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What 'Minimalist Viticulture' Means to Alessandro Pialli
For me, farming means safeguarding nature and its delicate balance, along with the organisms that populate my vineyard. I strive to minimize all interventions in the vineyard, whether it’s phytosanitary treatments or general mechanical management.
In my organic farming practices, I currently limit the use of copper to a maximum of 4 kg of copper metal per hectare per year. Over the last five years, I’ve managed to reduce this amount to below 2 kg per hectare by alternating cover crops with biodynamic and natural products, such as algae and microorganisms.
In 1921, France became the first country to regulate the quantity of total sulfur in wines, establishing a limit of 450 mg/l of total sulfur. Since then, the allowable amounts of sulfites have been progressively lowered. Today, conventional wines have a maximum limit of 150 mg/l of total SO2 for red wines and 200 mg/l for white wines.
The organic wine regulation (834/2012) sets higher limits for sulfur dioxide: 100 mg/l in red wines and 150 mg/l in white wines. This regulation is designed to accommodate large industrial companies that wish to certify their wines as "organic." However, other certifications, such as Demeter or Vinnatur, impose lower limits, allowing up to 40 mg/l for natural and biodynamic wines.
In my wines, I maintain an average of 25 mg/l of total sulfur. My philosophy is to add sulfur only when necessary, ensuring the wine's quality is preserved and providing a great tasting experience for those who enjoy it.
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