Unaltered authentic aroma and flavour

Natural maturation of the bouquet

More pleasant mouthfeel

Easier to digest


Grape and cellar hygiene

Attention to vinification times
and termperatures

Selection of yeasts with
a low sulphite production


< 10 mg/lt


Sulphites can help to prevent wine from oxidation and attack by bacteria and for this reason they are routinely used in vinification, during ageing and bottling.

Unfortunately they have enormous negative effects, which far exceed their benefits:
• they interfere with the genuine aroma and flavour of the wine;
• they slow down maturation of the aromas;
• they attack the olfactory and taste receptors, ruining the taste experience and leaving a bitter aftertaste;
• they may cause allergy and intolerance reactions.

Top quality wines, like ours, are better if produced without the use of sulphites because:
• they have more authentic aroma;
• they are more pleasant on the palate;
• they are easier to digest.

But how long do these wines last?
From one to two years depending on the variety, giving you plenty of time to enjoy them.
Producing excellent wines without preservatives is a reality: join us in choosing taste!


During fermentation, the yeasts produce sulphites, although in much smaller amounts than those added by the oenologist. Therefore, even if no additional sulphites are added (by the oenologist), the wine will still contain traces of it. The skill lies in creating conditions (hygiene of the grapes and the winery, vinification times and temperatures, selection of low-sulphite producing yeasts, ...) that lead to the lowest formation of sulphites possible.

Labels often state "contains sulphites". Not ours. Why?
By law, if the total sulphite content per bottle (added + spontaneous) exceeds 10 mg/litre (which is still very low), this must be indicated on the label.
Doses routinely added by oenologists during the various production stages usually 100 mg/litre. Selling wines containing more than 250 mg/litre is however prohibited, as amounts over this level make them extremely harmful to health.

All our 4 wines without added sulphites come well under the 10 mg/litre mark: this is why we don’t need to we don't need to add this information on our label.
The yeast itself produces variable amounts of sulphites depending on the conditions in which it is forced to reproduce: less than healthy grapes, incorrect fermentation temperatures, poor hygiene in the winery are just some of the conditions that encourage yeasts to produce sulphites. This is why some producers are so obsessed about cleanliness and the production times of their grapes and musts.

The type of stopper chosen is an essential factor in preserving the quality of the wine after bottling.
Cork is a poor solution because it can cause unpleasant smells. It has enormous environmental impact and is a constant source of oxidation. This is why we have chosen aluminium bottle stoppers for our still wines: less oxygen flows into the bottle, preventing development of bad smells, and the material can be recycled infinitely without producing any waste. Make sure you make the right choice too: insist on taste!