, the vineyards and the wines are subject to continuous study by the
agriculture faculties of various universities. An electronic switchboard constantly
monitors climate changes over the course of the year, reporting temperature, humidity and
quantity of rain. Daily controls during the wine-making stage are performed by the
microbiology department of the University of Florence. The same faculty studies and
controls all phases of the production cycle, monitoring the wine’s disposition until
the moment of consumption.
are managed respecting traditinal rools. The vineyards
are small, to permit manual cultivation and a short grape harvest. The vines are pruned
short in the winter, with another green pruning during the growing season. Grape thinning
and limited leaf-stripping in the autumn provide more light for the grape clusters and
excellent fruit ripening.are planted
within a complex ecosystem, an ideal habitat for organic, natural
cultivation. Organic
substances are used for fertilization. No herbicides are used, and each row of vines is
cultivated by hand.
The following research agreements are being carried out at the Case Basse winery:
"Evolution of microflora of an oenological interest in vinification" - Professor M. Vincenzini, Florence University
"Climatic change and water stress of the vine" - Professor M. Fregoni, Presidente Onorario OIV
"Vine diseases" - Professor G. Surico, Florence University
"Acarifauna and biodiversity" - Professor S. Simoni, CRA Florence
