All about making whisky
Located in the hills around Novi Liguri and Gavi, Stefano Bellotti’s vineyard – Cascina degli Ulivi (‘the Olive Farm’) – consists of about twenty hectares, divided into several plots, and has belonged to the same family since the 1930s. Well-versed in the approach of Steiner, who founded Anthroposophy in 1920, Stefano has practised biodynamic methods for more than 25 years. Today he produces ten different wines, from the very accessible Semplicimente Vino to the more complex Gavi and Mounbè.
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.