{"id":57069,"date":"2023-01-23T11:07:53","date_gmt":"2023-01-23T10:07:53","guid":{"rendered":"https:\/\/grosjeanvins.it\/about-us\/our-work-ethic\/"},"modified":"2023-04-26T09:20:59","modified_gmt":"2023-04-26T07:20:59","slug":"our-work-ethic","status":"publish","type":"page","link":"https:\/\/grosjeanvins.it\/en\/about-us\/our-work-ethic\/","title":{"rendered":"Our work ethic…"},"content":{"rendered":"\n

…in the vineyard<\/h2>\n\n

In 2011 Grosjean winery was awarded, the first organic certification<\/strong> of the Valle d’Aosta<\/a>. This is a guarantee of an eco-sustainable business that operates in a respectful way in the field as well as on the production line The investment to get to this point has been substantial and there is still more to do.<\/p>\n

\n
\n
\n
\n \n\n

Tillage<\/h3>\n\n\n\n

Re-discovering traditional techniques has allowed us to understand the importance of aerating our terrain<\/strong> that has a high concentration of stone and sand but it also tends to compact over time. A lot of time and money has been spent so that the vines grow harmoniously and healthy<\/strong> and suffer less the loss of humidity from the soil.<\/p>\n\n\n\n

We have also gained from using a drip irrigation<\/strong> that saves on water (essential during these recent dry years) and accurately distributes this resource during the phenological phases.<\/p>\n\n\n <\/div>\n <\/div>\n

\n
\n \n \n\n \n\n \"2\"\n\n \n<\/picture>\n <\/div>\n <\/div>\n <\/div>\n<\/section>\n
\n
\n
\n
\n
\n \n\n

Green Manuring<\/h3>\n\n\n\n

Another important discovery is the technique of green manuring in the autumn.<\/strong> In the weeks following the harvest we work the land and plant accurately chosen varieties of essences that flower at different times and are eradicated at alternated crops.<\/p>\n\n\n\n

At the end of May the green manure lays on the soil, we don\u2019t bury it because its roots, being collateralized and bunched, allowed for a natural aeration.<\/strong> We simply lay the greenery on the earth and allow it to naturally decompose <\/strong>and nourish the vineyard.<\/p>\n\n\n <\/div>\n <\/div>\n

\n
\n \n \n\n \n\n \"Screenshot_20230227-105626\"\n\n \n<\/picture>\n <\/div>\n <\/div>\n <\/div>\n<\/section>
\n
\n
\n
\n \n\n

We apply this technique on all our vineyards so that we have a constant supply of flowers that attract the very important pollinating insects<\/strong> and so that there is a constant nourishment for the soil.<\/p>\n\n\n\n

The last summer seasons it has also been possible to work the earth with rippers<\/strong>, iron teeth, that eradicate the weeds and allow the soil to absorb more water<\/strong> during the few rainy periods<\/p>\n\n\n\n

and at the same time inhibits erosion<\/strong> that takes place on steep slopes.<\/p>\n\n\n <\/div>\n <\/div>\n

\n
\n \n \n\n \n\n \"coccinella_grosjean\"\n\n \n<\/picture>\n <\/div>\n <\/div>\n <\/div>\n<\/section>\n
\n
\n
\n
\n
\n \n\n

Our approach to deseases <\/h3>\n\n\n\n

The organic farming certification limits our use of products but our family aspires to push these limits and dip into biodynamic methods<\/strong> such as using essential oils, macerated nettle, orange extract to make the treatments more efficient..<\/p>\n\n\n\n

Our dry and cool climate allows us to apply amounts of copper<\/strong> far below the limit dictated by the organic certification. In few other regions of Italy is it possible to practice such healthy, natural organic farming.<\/p>\n\n\n <\/div>\n <\/div>\n

\n
\n \n \n\n \n\n \"uvabianca\"\n\n \n<\/picture>\n <\/div>\n <\/div>\n <\/div>\n<\/section>\n
\n
\n
\n
\n
\n \n\n

Time spent in the fields<\/h3>\n\n\n\n

In our great mountain vineyard<\/a>, where inclination and slopes are generally challenging<\/strong>, we manage to cut costs by mechanising some of the procedures but most of the work has to be done manually.<\/p>\n\n\n\n

In Italy we quantify the hours of work by fractionating them by hectares and on average 150h\/hectare<\/strong> are required. In our region 700\/800 hrs per hectare<\/strong> are necessary to achieve the best quality and wholesome product. 5\/6 Times the national average. Great labour and sacrifies result in a premium quality product<\/strong>.<\/p>\n\n\n <\/div>\n <\/div>\n

\n
\n \n \n\n \n\n \"IMG_6055\"\n\n \n<\/picture>\n <\/div>\n <\/div>\n <\/div>\n<\/section>\n
\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n<\/figure>\n\n

…in the winery<\/h2>\n\n

Our Grosjean<\/strong> style of vinification is traditional to the Valle d\u2019Aosta: apply as little modifications as necessary<\/strong>, it must remain as natural as possible. We let our wines ferment naturally but follow the process<\/strong> to ensure it happens correctly. Only by pressing the best quality grapes<\/strong> will we achieve an excellent quality of wine that is not artificially enhanced.<\/p>\n

\n
\n
\n
\n \n\n

Natural and selected yeasts<\/h3>\n\n\n\n

It is necessary that the yeast of the grapes or that which is specifically selected works in a fine, light and high quality manner. We regularly analyse the natural fermentation<\/strong> process and if necessary add selected yeasts<\/strong> so that we are then able to reduce the use of sulfites.<\/strong><\/p>\n\n\n\n

Punch down operations<\/h3>\n\n\n\n

The past has taught us to evaluate and return to forgotten techniques such as punch down<\/strong>. This is more respectful to the skins<\/strong> of our native grapes as well as international grapes like the Pinot Noir. It is a technique that compresses the pomace<\/strong>, breaks down the cap of the grape and allows the must to surface.<\/p>\n\n\n <\/div>\n <\/div>\n

\n
\n \n \n\n \n\n \"Grosjean-vendemmie-2022-rosso-evigarbolinophotographer206\"\n\n \n<\/picture>\n <\/div>\n <\/div>\n <\/div>\n<\/section>\n
\n
\n
\n
\n
\n \n\n

New techniques<\/h3>\n\n\n\n

Year after year our winery acquires new knowledge that allows us to develop new techniques so that we achieve better quality and reduce the stress on the grapes<\/strong> so that we maintain it as natural as possible. Our modern press<\/strong> that applies little pressure<\/strong>, reduces dregs and thanks to our peristaltic pumps<\/strong> the wine can be decanted delicately.<\/p>\n\n\n\n

Sulphites<\/h3>\n\n\n\n

It is possible to not add sulfites to a healthy wine so the quantities that we use are far below the minimum requirement.<\/strong> In order to aid a healthy process we avoid decanting<\/strong> as much as possible, our wines . so as to avoid excessive oxidation<\/strong> and having to add excessive amounts of sulphites during bottling<\/p>\n\n\n <\/div>\n <\/div>\n

\n
\n \n \n\n \n\n \"IMG-20170904-WA0001\"\n\n \n<\/picture>\n <\/div>\n <\/div>\n <\/div>\n<\/section>\n
\n
\n
\n
\n
\n \n\n

Vinification Style<\/h3>\n\n\n\n

Our recent history declares that the Valle d\u2019Aosta and Burgundy share the same enoic\/oenoic culture. We share the same DNA<\/strong> when it comes to winemaking because we prefer small oak barrels<\/strong> made with french oak, for our long ageing<\/strong>, as opposed to the large italian models. Today 30% of the aging happens in oak. <\/p>\n\n\n <\/div>\n <\/div>\n

\n
\n \n \n\n \n\n \"Barrique\n\n \n<\/picture>\n <\/div>\n <\/div>\n <\/div>\n<\/section>\n
\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n<\/figure>\n\n

Tasteour wines<\/em><\/h2>\n