Biodynamics
Applied all over the world since 1924 by companies of every size and type, it starts from the foundation that the farm is a real closed-loop living organism, inserted in the largest living cosmic organism, to whose influences it is subject . The biodynamic farmer knows these influences and consequently adopts a practical method that favors them, with the result of having fertile and vital soils and healthy products. The three principles of Biodynamics are: 1) maintain the fertility of the earth; 2) to make plants healthy so that they can resist diseases and pests; 3) produce food of the highest possible quality.
Traditional Practices
In addition to recovering traditional practices, such as green manure and crop rotation, biodynamic agriculture is based on a series of "preparations" used in homeopathic doses, which work like real medicines for soil and for plants. The result is a progressive rehabilitation of the soil, with a stable increase in humus and a superior quality of the products. It is a contribution of knowledge that is offered to integrate the official agronomic culture, determining its renewal in a more ethical and aesthetic spirit and which favors a new professionalism of the farmer, conscious and co-responsible.
A living organism
The main objective is to obtain a state of balance between the main components of the farm: the soil, the plant, the animal and man. Di Vaira thus becomes a living organism, characterized by numerous natural environments (streams, lakes, woods, reed beds, etc.), where plant production is integrated with animal breeding. In fact, only organic fertilizers are used, clearly preferring farm manure enriched with biodynamic heap preparations. Rotations between leaf, flower, root and fruit crops are also carried out. Finally, the practice of green manure helps to increase the organic substance of the soil and to favor humification, while the care of hedges and trees along the crops guarantees an increase in biodiversity.
The Breeding
In the warm setting of olive groves, vineyards and fields, the animals are the first guests of the farm and a large part of the daily activities revolve around them. About 300 heads of Bruna Alpina dairy cows, 15 heads of mixed breed pigs, about 30 heads of goats and sheep, and some donkeys are reared on the farm. Our dairy cows fed only with fodder and fresh grass produced on the farm. All this makes the milk of high quality cattle with an excellent fat and protein content, which is then delivered to our internal dairy and transformed into mozzarella and seasoned products such as caciocavallo and caciotta. We also value the manure of our animals by using it as compost together with the straw for our fields, which, together with biodynamic preparations, the rich and diversified rotation, contribute to increasing the fertility of the earth and creating excellent humus. There are also bees from which excellent honey is obtained.
Crops
The Fattoria Di Vaira can count on an area of 530 hectares, which allows for the differentiation of production activities, the rotation of crops and the performance of all those activities aimed at self-sufficiency. All in the name of biodiversity!
– 40 hectares are dedicated to the production of winter and summer vegetables in rotation, the real flagship of the company: fennel, cauliflower, broccoli, radicchio, tomatoes, onions, melons, watermelons, aubergines, etc...
– 40 hectares of vineyards, specifically: 2.6 of San Giovese, 4 of Trebbiano, 11 of Montepulciano, 7.5 of Falanghina, 6.4 of Merlot, 4.5 of Cabernet , chardonnay 4. A part (about 11 hectares) is cultivated with the ancient "tendone" system and the remainder (29 hectares) on spurred cordon. The result is an excellent table wine.
– 16.5 hectares of olive groves, of which 12 with the Leccino variety, 3.5 with Gentile di Larino and 1 with Moraiolo. Soil tillage is reduced to a minimum throughout the year, to increase the biodiversity of the agro-ecosystem and prevent any erosion phenomena, improving its fertility. The extra virgin olive oil is extracted directly in the company mill.
External Transformations
The company's food transformations take place both internally and externally to the company; in particular, the dairy and olive production take place directly in the company since we have both the dairy and the oil mill, while for other types of transformations, we rely on subcontractors who espouse and share our vision.
On the other hand, as regards the transformation of tomatoes, grapes, meat, sausages and legumes, we rely on external processors who work our raw materials in full compliance with the principles of organic and biodynamics. In any case, all production is supervised by our food technologist in order to ensure continuity between the raw material and the finished product.
Internal Transformations
Dairy: Following milking and within the following 24 hours, the milk is transformed into a dairy, whose working capacity is approximately 20 quintals of milk per day. A peculiarity of our dairy is its artisan character; in fact, the cheese makers make cheese directly from raw milk and many operations, such as spinning for example, are carried out by hand; the result is a tasty and characteristic finished product. The production includes fresh stretched curds such as bocconcini, cherries, treccine, fior di latte of 100 g and 170 g and seasoned stretched curds such as scamorza and caciocavallo. We also produce semi-seasoned, seasoned and ricotta cheeses. Characteristic of the farm, it is a soft cheese, with a strong flavor, whose name recalls the broom, widely spread in the area: the broom. Frantoio: In the company there are approximately 6000 olive trees, whose olives are pressed within and no later than 24 hours from harvesting, in order to limit alterations as much as possible. The oil is cold extracted through a continuous cycle process, and subsequently bottled directly on the farm.
