The mycorrhiza item for a new vineyard

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The mycorrhiza item for a new vineyard

Soil has to be preserved and protected. This is the reason why  we try to pursue and implement agronomic choices increasingly oriented towards sustainable practices because of enhancing  safeguarding.

In recent weeks, we have planted a new Nero d’Avola vineyard within Baglio Sorìa estate, in the Trapani countryside. As a matter of fact, we have decided to involve a natural preparation of mycorrhizae in contact with the roots of the cuttings before planting. These fungi have a relationship with grapevines in which they trade carbohydrates from the vine’s roots for improvements in uptake of water and nutrients.

The fungus actually lives inside the root and forms a fungal structure known as an arbuscule inside the root cells. The fungus has an extensive network of hyphae outside of the root to absorb water and nutrients.This fungal relationship has many benefits for the grapevine, including the ability to explore and take up nutrients from a greater soil volume, the hyphae have a greater ability to take up phosphorus, the hyphae can explore smaller soil pores and the hyphae can help support healthy soil aggregation for aeration and movement of water in the soil pores.

Firriato adopts strategies to preserve ecosystems and, in particular, by implementing activities aimed at encouraging the development of organisms useful to ensure the increase in interactions between the vineyard system and the biocoenosis. These operations comply with a unique quality standard: wine quality also depends on the health of the environment and the plant. The microflora and microfauna of the soil (bacteria, fungi, actinomycetes living near or on the root system) play a key role in maintaining the stability of this microenvironment, making the cultivation system more sustainable.


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