Luca Ferraro on his personal biodynamic conversion

organic prosecco

Most of you already know that I’ve embarked on the path of producing organic Prosecco. And if you know me perosnally, you also know that I’m a person who tends to overthink things. I have a stubborn problem: I ask myself too many questions that I don’t know how to answer.

A few days ago, I happened to re-read an article, dated March 2011, on the social media platform Vinix, where the author spoke about Prosecco and phyto-pharmaceuticals. I thought to myself: if everyone engaged in organic farming in the DOCG area, we’d have a water table full to the brim with copper.

I regret that, at least to some extent, this is what’s happening.

This is the reason that I’m asking myself if an organic regimen will bring about problems in my vineyards in the long term.

Copper is a serious problem and I want to reduce my use of it however possible.

The problem, at this point, is how to do that. There are solutions on the horizon: microorganisms, seaweeds, and biodynamics.

I had always been skeptical about biodynamics. And I had always viewed those who practice this type of farming as fanatics who don’t truly understand what it means to work in the vineyards.

Then I began to learn more and I spoke with producers whom I admire and who have helped me to see (and understand) that biodynamics could be the best route for me as well.

It’s time, once again, to roll up my sleeves and to attempt to fully understand this new sort of philosophy. Our land and our vines merit our respect and in one way or another, I want to give them the respect that they deserve.

—Luca Ferraro

Author: Bele Casel

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