CELLAR
No chemistry, neither in the vineyards nor in the cellar... this is natural wine for me
It has now been for 30 years that, in alignment with the vineyard management, we have totally eliminated any product that is not derived from grapes, such as selected yeasts, enzymes, concentrated musts, acidifiers, and so on. The same goes for practices like filtration and clarification.
We no longer add sulphur dioxide to most of our wines, except in vintages when the condition of the grapes does not allow it.
All fermentations take place spontaneously, with indigenous yeasts, after the meticulous cleaning of the tanks and barrels to ensure the stability of the wine. The temperature during fermentation is monitored and if it were to rise excessively, the must is kept at a level suitable for the life of the yeasts.
The wine thus obtained, when consumed in moderation, acquires valuable nutraceutical properties, due to the antioxidant components
of natural origin.
"I accept and defend what the land gives me without correcting, adding or removing to obtain more. I have always been convinced that my land and the grape variety are among the most important things. A great terroir and a great variety do not need any external chemical assistance.
The satisfaction of producing natural and, at the same time, good wines makes you feel good and makes you look the consumer in the eye with serenity. I struggled for many years to find someone who could understand what a natural wine means."
OUR CELLAR
If you would like to see the winery for yourself, to hear our story and taste our wines,
you can book a visit to the cellar. We will be happy to welcome you.
La Biancara
di Angiolino e Alessandro Maule
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