a sterilized wine
will have
a sterile taste

Unfortunately, conventional winemakers and the large wine industry control the life of the vineyard with a series of toxic treatments, based on pesticides. Their purpose is to keep the vine ‘healthy’ by killing everything that could be harmful to it. But millions of bacteria, fungi, insects, and earthworms have an ecology as complex as a forest or a coral reef. Fertilizers, herbicides and pesticides kill almost everything; after their use it not only takes decades to rebalance the soil ecosystem, but it will also be difficult for what is reborn to resemble what it was before, because the balance between species is irreparably changed. The most significant victims are the microorganisms that live around the roots of the vine. These help the plant to fix nutrients from the soil. Without them, it is unable to feed properly. The solution is other treatments, this time of nutrients in the form of fertilizers to replace what was previously eliminated. The vineyard thus becomes artificially kept alive. All the producers selected by Naturavini have adopted organic farming that completely eliminates the use of pesticides. Some also follow Biodynamics principles using natural preparations, and all the processes in the vineyard follow the rhythm of the seasons, the sun, and the moon.

Natural wine comes from respect for nature. All natural wine comes from sustainable agriculture and ecology. Viticulture and natural enology require skill, patience, knowledge and hard physical work. All this is very important to us; and also for you, for your health, for your taste, for this landscape that is yours too, for the planet that is our children’s heritage. Only those who passionately commit themselves to the idea of ​​natural wine will choose to work in this way. These people deserve our support and respect.

Natural wine is good for you. Conventional winemakers claim that many chemicals used in the production of their wines are only present in the bottle in small and harmless quantities. In a natural wine, nothing is present, except what came from the grapes. In addition, the wine-growing villages come to have a very risky level of soil pollution and therefore of groundwater and air. Biodynamic winemakers can drink the preparations they spray in their vineyards, conventional farmers go for treatments with space suits to protect themselves from poisons and often their health is affected. Most of the products sprayed by conventional winemakers in the vineyard will be present in the harvested grapes, and therefore in the finished wine. The health of the farmer who works in this way often suffers, in the long term, and certainly also the final consumer. Furthermore, the absence of sulfites prevents the annoying headache the next day.

Collected in a large container and crushed under their own weight, the grapes will begin to ferment and the result will be an alcoholic juice that you can call  wine. It is something that men did long before they could read or write. Only few people know that there are 72 admissible additives for making wine and various machines available. Conventional wine is sulfited after pressing, then yeasts are added which often vary the organoleptic characteristics of the grapes. The yeast is “fed” with additions of diammonium phosphate, folic acid, yeast hulls and similar products. You can legally use enzymes, gum arabic, tannins, ferrocyanide, copper sulfate, chitosan, bentonite, casein, oak chips, even colorants such as “mega purple” which give the wine a more intense color. It goes without saying that natural wine admits none of this. Wine is the simple product of pressed grapes. The aim of the natural winemaker is to allow the wines to express their territory with purity and in the most honest way possible. Currently the sulfur limits allowed to produce wine are 150 mg per liter for red wines and 200 mg per liter for whites. For Naturavini a wine cannot be considered “natural” if it reaches more than 50 mg per liter of sulfites for white wines and 30 for red wines.

A natural wine producer is a real craftsman. A naturally made wine relies solely on grapes for its flavor; a natural wine, the one that truly expresses its terroir, can only be made from grapes harvested by hand, discarding bunches that are not perfectly healthy Natural wines offer better value for money and many natural winemakers choose to operate outside the appellation system, as it is an obstacle to the quality they achieve: appellations were created for industrial viticulture. Natural wine cannot be mass produced. Natural winegrowers will never be able to churn out the number of bottles needed to supply a supermarket chain. Currently there are few people who are able to make wine in this way, although many are riding the trend. If they get too popular, there will never be enough supplies. A natural wine is different every year. Different bottles of the same year may vary slightly, depending on the barrel from which it comes or the time it is tasted. Many large buyers are unwilling to accept this. Supermarkets, in particular, will only have a large number of identical bottles of wine.