OUR MISSION STATEMENT


To protect and enhance the health and happyness of our customers by promoting organic viticulture. Our wines which are made with certified organically grown grapes are delightful to drink, highest quality yet reasonably priced and can be enjoyed without an adverse reaction by most chemically sensitive people.

 

What means organic wine


An organic wine in Italy, as elsewhere, refers to wines made from grapes produced in conformance with the principles of organic agriculture. This means that no chemical or artificial fertilizers, herbicides, pesticides or growth hormones or genetically-modified organisms (GMOs) are used in producing the grapes. Only certain natural preparations may be used against insects or plant diseases and only “natural” or organic preparations can be used as fertilizers. As such, it refers to work done in the vineyard and does not include work done in the cellar or the rest of the winemaking process.

A wine in Italy produced from organic grapes is called a biologico wine (or vino biologico) and can be certified as organic by any one of a dozen or more national or international certification organizations. Not all organizations use the exact same standards for certification. But certification is a seal of approval or evidence that the producer has followed organic farming practices in the production of its wine and this certification can give the producer certain bragging rights in the marketing of its wines.

 

Why Choose an Organic Wine?


Organic wine is a completely natural and genuine wine that does not serve the use of synthesis chemical agents at any stage of the production process. Vineyards are cultivated in their habitat, with spontaneous herbs growing around, with a developed biodiversity. The plant can produce balanced fruits that express all the typical characteristics of the growing area. Organic wine is a healthy, natural and genuine product that respects not only the environment and the ecosystem but also safeguards the health of those who consume it, the producer himself and those around us, being devoid of any chemical component.

 

Why does organic wine have a higher price?


There are many difficulties encountered in cultivating an organic vine; difficulties that reappear every day, especially when the critical vintages put the producer to the test and to protect the crop they have to and they want to use only natural products. This, however, always leads them to improve and give the most of each vintage to offer a 100% organic and healthy wine.
To fight naturally diseases that can affect the vine, copper is the product that best suits to this need, obviously within the law limits. The vine is a plant that tolerates quite well this natural component, but it is still a product that is dispersed in the soil, which is why the research is devoted to the study of alternatives and the testing of resistant vineyards.

Organic wine has a higher price for consumers, but should be seen as an assurance of a natural, environmentally friendly product and as a justification for the higher costs that companies have to bear to provide consumers in order to offer a remarkable organic wine with all the abovementioned qualities.

 

Biodynamic Wines


Biodynamic wines come from grapes produced according to the biodynamic method developed in the 1920s by the Austrian Rudolf Steiner. His approach is founded on a holistic approach to agriculture that views the health of soil, plants and animals as all being inextricably linked with the creative and spiritual forces of the universe. Hmmm. That probably requires some explanation.

The principles of biodynamic farming begin with the fundamentals of organic farming in that both systems prohibit the use of chemical or artificial fertilizers and pesticides. The biodynamic system also incorporates the basic principles of “natural” winemaking in that winemakers are discouraged from manipulating their wines through yeast additions or intervening in the winemaking process in any way that alters a wine’s inherent characteristics. Both approaches also encourage eliminating or at least minimizing the use of sulfites in the winemaking process.

But the biodynamic model goes well beyond this with its perspective that farming should be synchronized with the spiritual forces of the universe. For example, instead of using chemical fertilizers or pesticides, a series of special preparations (specified by Steiner) designed to enhance the life of the soil should be applied at specific times consistent with the rhythms of the natural universe. Adherence to the biodynamic model means coordinating planting and harvesting with the phases of the moon or positions of the planets.

It’s a complex system that is sensitive to the intersection of agriculture, the environment and the physical universe. It focuses attention on the vineyard as an ecological whole and this approach is gaining increasing numbers of converts. This includes some winemakers who, while adhering to the basic philosophy underlying the biodynamic approach, have shied away from the more eccentric aspects of the Steiner’s biodynamic approach and adopted only those aspects of the biodynamic model that meet their specific needs and situations.

However, for a winery to be certified “biodynamic” it has to meet the rigid requirements specified by the DEMETER ASSOCIATION, the internationaly-recognized biodynamic trade association and certifying organization.
An organic wine is a wine made from grapes that have been grown without the use of artificial or synthetic chemicals, such as herbicides and pesticides. To keep the weeds and bugs at bay, organic farmers work with nature, rather than against it, by boosting their vineyard’s biodiversity. For example, they introduce cover crops to provide a habitat for beneficial insects that are the natural enemy of problem species, or have small sheep graze between the vine rows, eating the grass and weeds. In this way, the vineyard becomes a self-regulating, natural ecosystem, which is able to combat problems intrinsically and eliminates the need for artificial, and potentially toxic, chemicals.

What Is Vegan Wine?


This is a question that we get asked a lot. With the rise of Veganism worlwide, we thought we’d try to explain. It would be easy to think that all wine was Vegan. Isn’t it just made from grapes? While the production of wine is the picking, pressing and fermentation of grapes, there are certain wine-making techniques that can turn a Vegan friendly wine, into a wine that vegans would want to avoid.

How Does A Wine Become Non-Vegan?

So how does a wine become non-vegan during the wine-making process? It all comes down to the fining agents that are used to bring more clarity to the wine. During the process there are certain molecules that are produced which cause wines to be hazy to the eye. These can be tannins, phenolics and tartrates. These molecules are all natural by-products of the wine-making process and are completely harmless to consume. However who wants to drink a hazy wine? In a world where aesthetics really matter, winemakers know that they can’t ship their wine without extracting these molecules using fining agents.

A lot of the fining agents that were traditionally used contained animal products. Whether it’s egg whites (known as albumin) commonly used in the production of red wine. Or a milk protein (known as casein) commonly used in the production of white wine, this process makes wine non-vegan.

So Wine Has Animal Products In It?

Once the fining process has been complete, the agents used are removed. So whether that’s the egg whites or the milk protein, once they’ve done their job they are removed from the finished product. However due to the nature of wine, tiny traces of the animal product can be absorbed, thus making it non-vegan. It’s important to remember that the likes of albumin and casein are processing agents and not additives to the wine, so they may not be clearly listed on the label.

The Future Of Production

Now, with the rise of Veganism along with a desire for organic and biodynamic wine. Winemakers are taking a more natural approach. If wines are left to naturally develop, they will usually self-fine, reducing the need to introduce animal products into the process. For the wines that don’t self-fine, there are alternative fining agents available for winemakers, including clay based methods.