Vallarom

The Scienza family has farmed in Vallagarina since 1962, now in its third generation. Filippo Scienza and his wife Barbara took over the estate in 1998 from Filippo's grandparents. Upon taking the helm, Filippo immediately eliminated chemical herbicides and began transitioning away from all synthetic inputs, replacing them with copper and sulfur for phytosanitary defense. By 2004 the estate used only copper and sulfur, and Vallarom received official organic certification in 2011. The winery is also ICEA certified and BioVegan certified.

Vallarom manages approximately 7 hectares of vineyards in Avio, farmed using the traditional Trentino pergola training system. Cover cropping, organic fertilization, and green manure techniques are used to maintain soil balance. Pest control relies on pheromone confusion traps rather than pesticides. Between the vineyard blocks, uncultivated strips are left unmanaged to support local animal habitats.

In the cellar, Filippo uses only indigenous yeasts and has progressively eliminated selected yeasts, enzymes, and malolactic bacteria except in unusual vintages. Sulfur dioxide is added only when considered strictly necessary and in very small amounts. The Vadum Caesaris Pet Nat is made by the ancestral method: fermentation begins in stainless steel, the wine is bottled with a dose of unfermented grape must after approximately six months, and fermentation completes in bottle without any additives.