Precisely due to its pedological, chemical and physical features, which were not suitable for growing crops, corn or other cultures requiring more fertile and richer land, this area has been known for wine-growing since the ancient times.

We can categorize the soil on which our vineyards are planted into the group of soils with mainly marlstone substrate and soft Sarmatian and Lithuanian limestone, which conditioned a fairly restricted development of strongly podzolized soil thus taking part in the formation of arenated loamy soils on steep slopes, ideal for wine-growing.

The source substrate of our soils consists of marl, marl limestone and loess, i.e. loose loamy substrate subject to mechanical decomposition assisted by the very root of vine, thus taking part in the accumulation of humus and evolution of soil into a higher stage.

These soils are loos and have excellent water and physical features that include soil’s permeability, water capacity of soil, air capacity, etc. As for the chemical composition, these are neutral to slightly alkaline soils where pH value reaches 7.5, which are ideal conditions for wine-growing. The content of organic matter, i.e. humus, is relatively high for this type of soil, while the content of macro and micro components and their ideal ratio enable the plant to create conditions in which it will feel safe and sound.

Vineyards
Wine is produced in the vineyard, not in the cellar.
Winemakers live with the season, year and different weather conditions of vine growing and protect the grapes from drought, birds and various diseases that are present nowadays. By proper and natural cultivation of the soil, using only natural manure obtained from animals that have equally been raised free in nature, it is possible to raise the quality of the soil so that it can properly nourish the vine and protect it from diseases and parasites.

The preservation of the natural balance in the vineyard results in the development of useful microorganisms that are usually destroyed by the present-day excessive use of chemical fertilizers and artificial protective agents. In this way it is possible to restore the maximum of the wine’s naturalness, smells and mystical quality, as well as protect it from unwanted diseases and parasites.

Bolfan vineyards have already embarked on the road in the direction of natural cultivation and application of natural methods in the preservation of quality and naturalness.