All about making whisky
The Dettori are a family of shepherds and farmers who have always worked the land. Small-scale independent farmers, they are based in Badde Nigolosu, in the Sennori countryside, where they cultivate 33 hectares of vines along with some wheat, olive trees and some fruit and vegetables. All work, from the vineyard to the winery, is carried out by the family, and more importantly by hand. Their agricultural methods could be described as traditional, since they respect the environment’s natural balance.
Having developed in the boom years after the Second World War, conventional agriculture is based on notions of yield. Largely applied in the world of wine-growing, this approach began to be challenged in the early 1990s. Leading the revolt were a handful of grape growers and wine producers who denounced the over-use of pesticides, fungicides and yeasts that have been cultured in laboratories. This trend of moving towards natural methods, that the main wine producers are now also trying to develop, has resulted in the creation of many types of certification; among the strictest is Demeter; there are also various groups and associations in France and across the Alps such as Renaissance AOC and Triple A.