Our philosophy on wine'
How we assess the “naturalness”
In order to choose a natural wine you must go beyond a simple brand name, and enter into the details of how the producer in fact works. To make it simple, we define the natural wine by subtraction, that is taking away from the conventional production process of the grape and wine as much "noise" as possible.
Some examples: in the vineyard, the use of herbicides (so that the grass does not bother the plant and the access to the vineyard itself), synthetic fertilizer (to increase the yields), pesticides (to prevent the onset of diseases of the grape). In the cellar, besides, the use of additives (the law authorizes many), such as enzymes and sulfites. A little of added sulfite is sometimes necessary, but always good to use it in very small quantity. Even the spontaneous fermentation of sugar - a process that for thousands of years has allowed the production of wine - nowadays is mainly induced by the wine yeasts, which, in addition to ensuring a smooth fermentation, foster the development of stylized sensations that we expect to find in some wines.
The wine that we love, and that we call natural, comes instead from natural yeasts that are naturally present on the grapes in the cellar when it reaches its maturity (if it is healthy and free of synthetic products) and that contribute to the authentic expression of the land.
Ideally, a natural wine is the fruit of grapes grown without chemicals, fermented just with wild yeasts. It should almost be obvious, but the last half century has added to the vineyards and cellars a large number of technologies - often harmful - to ease the life of winemakers and reduce the production risks, but responsible for damaging the natural transformation of grapes into alcohol scented liquid.
Why do we like the natural wine so much and have decided to focus our business on these products?
We love the natural wines because they are different from area to area, from vine to vine, from year to year and from producer to producer, reducing the standardization of taste introduced by the industry, which generates a cultural flattening. The natural wines, when well done, have more freedom of expression, greater refinement, they are more alive, more related to the territory where they come from and which expression they are. We like to drink natural wines because they are respectful of the environment, since the tenants have given up at least the toxic products for the soil, for the plants and, therefore, for those who drink wine.
In our opinion, drinking natural wine makes more sense.
Natural wine are more exciting, because rich of flavor and fragrance and we prefer them because they are easier to digest, they do not cause headache, they are not aggressive to the stomach, they are not "heavy".
But we always have to bear in mind that this drink is a product to be consumed with awareness: acids, alcohol and sulfites (though much reduced in natural wines) are still substances that our body has to eliminate.
Lastly we have a strong belief that is based on our experience: those who approach the natural wines (good) are unlikely to go back.