Natural Vinification
For me, natural vinification means that only what is necessary must be done for a natural accompaniment of the transformation of sugars into alcohol with the grapes indigenous yeasts, maintaining all the natural set of aromas and flavors so as to obtain a wine that both the most faithful representation of the vintage or the Terroir and the work of the winemaker in his land.
I cannot convince myself of the possibility of natural wine making in a conventional wine making facility.
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Francesco Guccione
Our Diciplinary
Respect for the natural fermentation process:
1 - Exclusive use of indigenous yeasts.
2 - Enzymes, bacteria and other additives are prohibited.
Respect for the natural richness of the grapes: cryo-extraction, de-acidification and all super concentration methods (evaporation, reverse osmosis, etc.) are excluded.
No modification of the natural balance of must and wine.
No form of acidification or added sugars.
No clarification.
- No to sterile filtration.
Exclusion of all aromatic and genetically modified yeasts.
Exclusion of any variety of aromatic additives (banned: powdered tannins, oak chips, etc.)