“Our culture, particularly artisanal, has been a landmark for Europe and the whole world; and it is still our most precious market value.”
A wine from the territory is capable of expressing the environmental and cultural uniqueness of the place it comes from. It has not been modified in its original values and it is not standardised by repeatable industrial technologies.
A long-lived wine has great food sanity, and is capable of withstanding the aging, becoming precious with age.
An artisanal wine is handmade, with the competence of man rather than of the machine, today as in the past.
Natural oenology does not resort to the use of substances extraneous of the qualitative heritage of the grape and limits the use of sulphur dioxide because it is capable of utilising the natural resources to give the wine the necessary stability and specific characterisation.
High quality oenology checks every single bottle, packages and delivers it only after a long stay in the bottling facility. It is an indispensible stay in order to verify the perfect sealing of the stopper and the evolution of the quality of the product.
Artisanal oenology is the one that made the great wines great, long before the industrial age.