Sustainability

In 2018, Cantina Montelliana started the creation of an experimental vineyard of about 4 hectares, with two PIWI varieties, Souvignier Gris and Bronner, selected for their resistance to diseases and for the high quality of the obtained wines.

The Piwi (from German Pilzwiderstandfähig) are varieties native of Northern Europe that over the years have been crossed and selected to resist the most feared fungi by winemakers: powdery mildew and Peronospora. The cultivation of these new varieties will significantly reduce the number of phytosanitary treatments (which, if deemed necessary, will be exclusively organic) and, consequently, minimize the impact of this project on the surrounding environment. While awaiting the results of this experimentation, we proposed to our partners a new protocol aimed at limiting the number of treatments in the vineyard and at reducing the use of chemicals. The unanimous approval determined the beginning of a progressive transition towards a more sustainable cultivation of the grapes.

Always with the aim of respecting the environment, Cantina Montelliana is leading the PV-sensing project, which involves the experimentation of a system that, through innovative electronic sensors, will constantly detect climatic and environmental parameters in the vineyard in order to be able to predict and therefore prevent the ‘Peronospora of the vine’.

Moreover, for years, the company has been using the 200 kw of electricity generated by its photovoltaic system, with the aim of reducing the environmental impact of the production process.