Celler Nessu

We don’t own vineyards, but we work directly with winegrowers who are deeply connected to the land and committed to environmental care. All our collaborations are based on sustainability, soil conservation, and avoiding overexploitation of the vines. The vineyards we work with are cultivated organically or biodynamically, and managed mostly mechanically, with multiple tillings throughout the year. Fertilization is done exclusively with animal-based compost, sourced from cow and horse farms.

For fungal protection, we use copper and sulfur only when necessary, while insect attacks, such as from the European grapevine moth (Lobesia), are prevented through hormonal disruption techniques. Fermentation occurs spontaneously, without adding selected yeasts, and under temperature control: we usually allow fermentation to start naturally, then maintain ranges of 16–20°C for white wines and 18–22°C for reds, switching off control in the final phase to respect the natural completion of the process. We do not add sulfites (SO₂), adjust acidity, or filter/clarify the must. Every step follows natural cycles, aiming to produce wines that are artisanal and respectful of the territory.

Our production is intentionally small and local: we started selling our wines in 2021 with only 2,000 bottles, primarily for the local market. Today, we produce around 8,000 bottles annually. Most of the vineyards we collaborate with are already certified organic or in the process of conversion. However, we have not sought official certification for our wines, as the costs and effort involved are not justified given our limited production and primarily local market.

In every bottle, we aim to convey respect for the land, artisanal care, and the natural character of the wine—a result of conscious and sustainable viticulture.