EN 
IT 
FR 
DE 
ES Who is David?
Davide Di Chiara is winemaker and production manager at Cantina Simone Capecci, based in San Vino di Ripatransone. He discovered Safe vineyard in 2023 through a local friendly company and has since adopted it with concrete results.
The problem: repetitive practices and poor data culture
Local viticulture is often based on established habits (e.g. always treat on the same dates), less on scientific monitoring. This leads to interventions that are not always optimal and to waste of resources.
The value of the data: fewer treatments, more quality
Thanks to Vigneto Sicuro, Davide was able to reduce the number of seasonal treatments (e.g. from 15 to 10), resulting in economic savings for the producer and benefits for the company. More targeted management also has less impact on the environment.
Monitoring of scattered vineyards and timeliness
For companies with vineyards spread over several areas, the possibility of knowing where to intervene first is crucial. The app helps to be more timely and to focus interventions where they are really needed.
An app for cooperatives and technicians
Davide suggests that social and cooperative wineries should adopt the application at organisational level: create a mapping of the conferring members and alert individual producers when they are at risk, transforming preventive action into added value for the entire supply chain.
Conclusion: Useful and sustainable technology
For Davide, introducing tools such as Vigneto Sicuro is not an unsustainable cost but an investment that improves quality and corporate sustainability. Protecting the raw material means giving the oenologist the basis to enhance the final product.
Full Testimony
My name is Davide Di Chiara and I am the winemaker responsible for the production of Cantina Simone Capecci here in San Vino di Ripatransone. We met you through a local friendly company in 2023, a disastrous year for downy mildew; However, we have achieved great results thanks to the use of Vigneto Sicuro. It was a pleasant discovery.
Piceno viticulture still relies little on scientific data, but is evolving. This is often ‘for convenience’: the neighbor treats, I treat; last year I dealt with 25 April, then again this year I dealt with 25 April. Technology and science go on, but we tend to repeat past patterns.
If, on the other hand, the application goes from 15 treatments to 10, there is money saved for the farmer and benefits for the winery; Above all, it is beneficial for the environment. It is very useful because, having vineyards not merged but scattered, you can understand where to intervene first and to be more timely.
The social farms and cooperative wineries that have agronomists and reference figures within them should adopt the application: a mapping of the conferring members would be needed, contact the member and say “look, there you are at risk, treat”. It is a mechanism that starts from the raw material to create added value. If there are new tools and technologies that help, welcome: for a company it is not an unsustainable cost, on the contrary it can improve the quality aspect. The oenologist may value the product only if the raw material is protected and of high quality.
