These guidelines were not written to praise or condemn organic practices, but rather to define the actions (or non-actions) that allow for wine to fully express itself. Wine should be a product of nature and not external influences intended to speed up or stabilize the winemaking process. We work to restore the harmonious balance between man and the land. In short, this is the goal of Viniveri.
It is our mission of our group:
- to bring together people who work in accordance with these guidelines;
- to encourage discussion between producers and the exchange of experiences and results;
- to seek out the best balance between human intervention and nature in the winemaking process;
- to communicate the Viniveri guidelines and promote the work of wineries that abide by it.
1) GENERAL PRINCIPLES
All members of Viniveri and anyone interested in joining the group must follow the rules, listed below, throughout the entire production cycle, both in the vineyard and the winery.
2) IN THE VINEYARD
a) no herbicides and/or desiccant herbicides; b) no chemical fertilizers; c) no genetically modified vines; d) new vines planted in the vineyard must be sourced from pre-existing ones; e) cultivate indigenous grape varietials; f) disease may only be treated with products permitted by organic winegrowing standards and in no case are synthetic, local systemic or systemic products allowed; g) grapes must be harvested by hand.
3) IN THE CELLAR
a) only native yeasts present on the grapes or in the cellar can be used in fermentation; b) no nutrients or any other products can be added to modify the wine, such as vitamins, enzymes or bacteria; c) must concentration or forced-air drying methods are prohibited; d) the appassimento process of the grapes must occur naturally and not be forced; e) do not manipulate the natural development of the must or wine by trying to speed up or slow down the process; f) no temperature-controlled fermentation; g) no clarification or filtration of the wine because it alters the natural balance of the wine; h) sulfur dioxide levels can not exceed 80mg/l for dry wines and 100mg/l for sweet wines.
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