Our philosophy
A Biodynamic vision
The word “biodynamics” refers to two meanings: the power of life (bios) and life possibilities (dynamics). For Sincette, embracing biodynamic philosophy is precisely this: listening to nature, respecting its laws and cultivating the land without causing harm
The turning point
Sincette’s approach to biodynamic methods dates back to 1997 thanks to the advice of Jacques Mell, founder of Bio-Dynamie Conseil and secretary of Demeter France. From that moment, the company has eliminated chemical fertilizers and synthetic plant protection products.
INSPIRATION
Jacques Mell
Thanks to the path undertaken with Jacques Mell, which ended in 2012 due to age reasons, Ruggero Brunori and Andrea Salvetti became winemakers and ambassadors of the biodynamic philosophy. Mell’s cultural and professional heritage led Sincette, in 2011, to be the first winery in Lombardy to obtain Demeter certification.
THE BIODYNAMIC
Basic principles
For Sincette, adherence to the biodynamic method in agriculture is achieved by following a few basic principles.
Making the soil alive
to grow plants in the most natural way possible, thanks to the nourishment provided by the soil.
Use preparation
Use suitably dynamised spray and inoculation preparations to improve plant growth.
Green manure in vineyards
to increase the biodiversity and thus the resistance of the plants and to provide them with nutrients in a natural way.
We want to balance the force of the earth and the universe’ force to ensure harmony within the plants.
Therefore, the vineyard’s work is central to biodynamics: the cellar work is seen only as the gentle transformation of grapes into wine.
In the cellar, spontaneous alcoholic and malolactic fermentations are carried out, using amphoras, truncated-conical vats, barriques and cement tanks.
We want to balance the force of the earth and the universe’ force to ensure harmony within the plants.
Therefore, the vineyard’s work is central to biodynamics: the cellar work is seen only as the gentle transformation of grapes into wine.
In the cellar, spontaneous alcoholic and malolactic fermentations are carried out, using amphoras, truncated-conical vats, barriques and cement tanks.