In the context of globalisation, the resources that really matter are socially created, and the territory and land where such resources are found have a consequent outlet.

Therefore in maintaining this sustainable advantage of value, it is necessary to not only protect its image, but conserve the environment and its natural defence inspired by the vineyards.

Seven years ago, from these outcomes, la ‘Poesia della Terra’ – the “poetry of the earth” – have encouraged Cecilia to initiate the biological management of the vineyard and the cellar.
Poggio Ridente was born, named after the vineyard on which the Barbera, Bonarda and Albarossa vines thrive.


“I believe that beyond the regulatory and certification of the law, consumer protection requires the right and duty to indicate the origin of the winemaker, to list the natural raw materials, their types, and the methods of processing, preserving and packaging used.
The quality of a product becomes an expression not of formal rules, but the quality of a life and the environment in which I personally aspire to.” 

“Organic wine” means that in the country, for the defense and nutrition of plants, only substances found in nature are used, or albeit those obtained by simple manmade processes.
No chemical processing or genetic manipulation, no OGMs, synthetic chemical fertilizers or pesticides, but above all only “contact”, that is, on the outside of the plant and above all the fruit that you will reap, not inside.

Organic grapes therefore benefit and enjoy a life cycle that is independent of chemicals.
Organic viticulture in Italy has been certified by appropriate bodies accredited by the Ministry of Agriculture.

In the cellar, however the methods applied are based on suggestions and proposals from rules and regulations in Europe.   Up until today the wine is still subject to regulatory approval and an organic certification. For this reason we cannot yet speak of “organic wine” but only “wine from organic grapes.”


The Azienda Agricola Poggio Ridente is certified by ICEA






Organic vineyards encourage biodiversity and the vines grow in a nutrient rich soil.
Between the rows of vines, grass is grown, that agrees with this delicate balance: the herbal essences are also home to many forms of insects that control each other, leaving less space for the prevalence of some parasites.
Thanks to bacteria, the plant feeds better and absorbs minerals from the soil in a natural way therefore developing greater resistance to diseases and improved production capacity over time.

The treatments against some parasites are carried out using only sulphur and copper in their basic composition. Against harmful pests, treatments consist of only natural derivatives from plants or bacteria.
We also have the good fortune not to have vineyards nearby that are cultivated in conventional techniques .



The principles of quality viticulture are the basic rules in organic viticulture.
The interventions typical of wine quality (eg containment force, production, selection of seedlings, canopy management, concentration of the grapes) are solutions prescribed by organic viticulture, which are a quality guarantee.


Organic viticulture best expresses the characteristics of the soil.
The biological model lends itself towards a deeper relationship and better conditions between the plant and its specific environment. In those that are cultivated, because the wine so perfectly expresses the typical characteristics of the area, you are able to differentiate.  Due to the enhancement of the characteristics of the soil, processes such as mineralisation and spontaneous evolution of organic substances are protected. Techniques in the cantina also enhance and interpret better the peculiarity of the product. This quality shows in the wine, as such to arouse a passion within the consumer, a passion for what is so “good” that it can’t be reproduced elsewhere.


Biological techniques make better grapes in terms of useful substances such as proteins and polyphenols.
Some years ago, it was made widely known that the antioxidant properties of certain components of wine, such as resveratrol, prevent against cardiovascular disease. Investigations on these issues showed that the biggest properties related to this were the balance of ripeness and, above all, the concentration of some organic molecules in the fruit, in short, its “consistency”.

The techniques adopted for biological containment of the spur in vegetative productivity control were through the selection of seedlings and grape clusters. Conditioning the relationship between temperature and the light between the grape cluster and its leaves through a dedicated training and management system, ensures correct growth. The high density of the system and the suppressed productivity per plant, (these are indispensable for organic production and integrate seamlessly with the research from the highest levels of quality in the sense taste), make the grapes richer in substances such as proteins and useful polyphenols.