The brothers Alessandra and Mauro Mauri inherited the farmland of Borgo San Daniele from his grandfather in 1990. Today Mauro follows the production from the vineyard to the cellar, while Alessandra takes care of the administration and communication. Their love for this territory has pushed them to create a truly unique winery, with a precise production philosophy.

“The earth is inheritance. We have a duty to preserve it “: this is the thought of the winery, which over the years has made respect for the integrity of the soil its main cornerstone. As for the wines, Mauro wants a man’s hand to feel very little. This means that the wines change with the passing of the vintages, but the quality that Borgo San Daniele manages to maintain is always of the highest level.

The production philosophy

The production philosophy expects to produce few wines, this means making choices. In the 18 hectares of land they cultivated, they immediately embraced the good practices of biodynamics. Selecting the most suitable ones, they planted new vineyards placing the different vines with the utmost attention to the position, the orientation, the altitude of each. Using the different compositions of the substrates at best, they have always left the grassy vineyards to control the vigor of the vines and at the same time preserve the biological balance of the land that received them.

The environmental impact

In 1990, to be sure of limiting the environmental impact and guaranteeing good phytosanitary protection, this winery immediately had a high plant density per hectare.

Green pruning and thinning, malolactic fermentation, long fermentation on indigenous yeasts and bottling without filtrations were then the key words, together with the “dedicated” manual harvests. A collection program aimed at gathering the different grapes at the moment of perfect maturation of each, to preserve the “crunchy” note that distinguishes the wines.

Sustainable choices

In the vineyards of Borgo San Daniele no synthetic products are used: yes to copper and sulfur, but above all yes to infusions of dandelion and nettle, which give excellent results if applied at appropriate times of the growing season. During the vinification a small soleras method is applied for the recovery of part of the indigenous yeasts: all that remains will act as “nurse” to the new must, so the DNA is preserved over time. Because wine is also a memory.

Try to taste the products of this winery! You will not regret it!

Good day!

Ilde