Most plants in nature are colonised by mycorrhizae, fungi capable of bringing innumerable benefits to the soil, and consequently to plants and their fruits.

Mycorrhizae are the vehicle for a mutually beneficial symbiotic relationship between plant and fungus, thanks to a close relationship of cooperation that brings numerous benefits to both players.

The symbiosis between the roots and the environment significantly improves the balance of the plants and the microbiological life of the soil.

Mycorrhizae promote the uptake of important nutrients and strengthen the plant’s resistance to climatic and biotic stress. The plant-mycorrhizae exchange promotes greater development of the root system, allowing it to expand into a much larger volume of soil and extract valuable water and nutrients.

There is also a proven direct link between a well-mycorrhized root structure and greater plant resistance to fungal diseases, plus an improvement in the structure of the soil, which is better able to retain water and air and so protect the plant from hydrological stress.

Safeguarding the microbiological vitality of the soil through cultivation practices that respect biodiversity is crucial to natural, non-invasive agriculture that respects the natural habitat’s ability to feed and regenerate itself, without the aid of fertilisers, manures and pesticides.

This is why, in viticulture too, mycorrhizae are an important resource with regard to changing climatic cycles, to help the vines cope with very different environmental conditions.