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Azienda Agricola GIACOMO MARENGO |
| As far as the kinds of cultivation are concerned, we have to say that nowadays techniques are almost similar to those of the past. Nevertheless, in the past years, but also in the recent past (1910-1930), countries were more inhabited than today and even woods were treated and cultivated with the same care usually dedicated to vegetable gardens. Making excursions in the furthest farmhouses from asphalted roads, it is natural to wonder how it was possible to live in certain areas or how people could live in some impassable places. |
| In choosing cultivations and places were to grow them, the farm has tried to exploit the local tradition, so that vineyards and olive groves have been put were the "ancients" said those were the right places to have good wine and oil. Coherently with this choice, we have decided to agree with the EEC biological agriculture program according to which we obtain our products without using chemical synthesis substances neither for the antiparasitic treatments, nor for manuring ; this decision was also encouraged by the high altitude of both vineyards and olive groves, because only in particularly negative climatic times, problems can arise. |
| Altitude guarantees vineyards and olive groves to be less contaminated by possible illnesses. For example, the oil fly causing usually so many problems to olive groves, is practically absent in our fields. Oenologically talking, it is known that wine quality takes its origins in the vineyard but it improves in cellar. Many of our lands are definitely stony, manured with natural and so poor products, do not produce so much, but, by this way, we are sure that ripening completes its cycle also during bad vintage and that grapes are always particularly wholesome. The biggest advantage is that wine, being genuine, really reaches high quality standards. |
| On the one hand, if cultivation completely respects the tradition, on the other hand cellars are equipped with extremely updated tools, such as the pneumatic press or the computer aided system which monitors the temperature in the vinification basins. Wine improves its quality in oak tanks or in barriques according to kind and quality. The same can be said for the extravirgin olive oil. The oil produced in Palazzuolo area is well-known to have fruity and rich bouquet. Also in this case, tradition is well respected by harvesting olives manually and by pressing them at cold within 24-48 hours from harvesting. |
| The variety of products offered by the farm is complete: wood to be burnt and to be cut included. Most of the farm area is in fact covered with Mediterranean coppice: cerris, oak, chestnut and pinaster woods which are cut in rotation. |
