Valli Unite

Founded in the ‘70s by Ottavio Rube, Enrico Boveri and Cesare Berutti, Valli Unite is an agricultural cooperative based on a lifestyle in harmony with nature. It focuses on healthy food, the care for the place where we live in and the people who inhabit Earth.

The idea came from the dream of the 3 founders, who wanted to subvert the system that, at the time, forced people to leave their land uncultivated; this idea has continued to grow thanks to the many people who have come together over time and who share their vision and values, laying the foundations for a place that continuously seeks a balance between tradition and innovation.

Today, Valli Unite cultivates, organically, over 100 hectares of land. It manages an agritourism with three apartments, a restaurant, a camping area, a food shop and transforms cereals, grapes, hay and flowers into products that respect the environment and the people.

We consider wine a way to reach people’s homes, tables and hearts, and communicate our values.

All our wines have local origins, such as Timorasso, Dolcetto, Barbera, Croatina, Cortese and Favorita.

All our processes are natural. They respect the lunar calendars’ rhythm and the plant’s life cycle to ensure the care of the soil, the respect of biodiversity and the production of a more authentic wine. For this reason, in collaboration with the Vinnatur association, we take part in continuing education on innovative techniques to use in the vineyard.
In 2009, we stopped adding unnecessary substances - even if these were permitted by the organic certification - and we do not use invasive techniques such as sterile filtration, clarification or selected yeasts. In addition, we are committed to avoiding energy waste through the use of natural resources. For example, we use solar panels to power the cellar machinery and we reuse the water of the washings (after decanting the tanks) for irrigating the vegetable garden and for vineyard treatments.

Our focus in the fields is to find a balance through soil fertility, turf care and the relationship between the roots and the aerial parts of plants. We respect the soil through cover planting between the vineyards: aware of the fact that monocultures impoverish the soil, we sow between the rows a selection of herbs that maintain humidity, microfauna and diversified microflora. We apply natural treatments, limited to the use of copper, sulphur, orange extracts, and propolis (from our bees) to treat wounds caused by hail. We measure humidity and temperature and track the presence of fungi and insects to understand when the right moment is to intervene, avoiding waste and unnecessary treatments. To minimize the diseases of the vineyard, we are committed to use only physical, not chemical techniques, such as removing the infected part or pollarding the plant at the first symptoms of flavescence dorée. Manual and non-mechanized works allow us to preserve the quality of the raw material and to connect with nature.

Our warehouse is “green”: to build it, we used rammed earth obtained from the excavations and straw from our fields. The natural insulation offered by these materials allows us to maintain optimal temperatures for the conservation of our wines, without resorting to the use of highly consuming air conditioners.

Through solidarity wine projects, we also support realities that share our same objectives, ideals and ethics. We collaborate with local entities and associations to promote the inclusion and social integration of disadvantaged people.