One of our targets: avoiding the addition of sulphites
Sulphites are a chemical compound that works as a preservative and widely used in winemaking (and most food industries), because of its antioxidant and antibacterial properties. SO2 plays a very important role in preventing oxidization and maintaining a wine’s freshness. It is important to remember that sulphites are also a natural by-product of the yeast metabolism during fermentation. Our target is to avoid the addition of extra sulphites simply adopting particular precautions during the most sensitive part of the production. Micro-Filtering and low temperatures are just some of them. In this way we obtain wines with a very low amount of sulphites ( 50% less than the maximum amount of sulphites admitted by the organic farming restriction).

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