The globalized food industry involves the production and distribution of foods with standardized taste and aroma characteristics which can appeal to a vast number of consumers and be distributed throughout the world. These types of foods, including the wine itself, have a flavor that is often savory and with nutritional characteristics that are not consistent with good nutrition or even contain doubtful substances, if not toxic. Fortunately, more and more people are spending time and resources to eat and drink healthy and rediscover the flavors of the Italian food and wine tradition.
Vinification is carried out using a quantity of sulfur dioxide below half of the quantity required by Italian law and produced from grapes grown according to the criteria of organic farming. Our grapes are 100% Vernaccia and harvested by hand in boxes. Immediately following the harvest, they are immediately sent to the cellar for the soft pressing at home. This technique, very refined, allows to reproduce in all respects the ancient pressing of a time that was done with the feet, leaving the characteristics of the wine unchanged with respect to tradition. After the static separation at low temperature of the lees, fermentation begins at a controlled temperature of 20 ° C. Once the evolution of the sugars has been completed, the wine is decanted until it is bottled.