Sustainable viticulture: an approach that enhances the territory

Lamole di Lamole began converting toward organic farming in 2005 and now manages its entire vineyard surface under certified organic conditions. Organic farming is treated as a tool for preserving the land and improving territorial expression rather than as an administrative endpoint.

Prunings and grape stalks are fermented for several years to eliminate possible pests and transform them into a nutrient-rich compost. Aloe, propolis, seaweed and orange-oil preparations act as resistance inducers, strengthening cell walls, encouraging reserve accumulation and supporting the vines’ own response to disease pressure without synthetic substances.

The annual cycle requires continual manual presence. Winter pruning is followed by ploughing and earthing-up at the end of March. Shoots are selected by hand in May and June, and a second ploughing suppresses weeds without herbicides while improving water absorption. Grapes are harvested manually between September and October. The objective is a healthy, balanced ecosystem in which technical innovation protects tradition, the vines experience less stress and fruit reaches the cellar healthy and intact.