Wine should be a food product – pure organic grape juice fermented in the simplest way possible.
Numerous elements of the processing enable us to respect the balance of the musts and wines and enhance the organoleptic heritage, without distorting it or covering it with oenological additives.
The olfactory and taste receptors gather the signals that a wine communicates to our senses. These receptors can perceive the danger of artificial substances when they come into contact with them – they protect themselves by closing and therefore cannot carry out their natural function.
A pure wine like ours, which is not burdened by countless oenological “shortcuts”, does not irritate or offend the receptors, but rather connects with them and indulges them. The reward for this natural empathy is as normal as it is apparent, particularly on the palate, resulting in wines that are pleasing to drink, consistent, harmonious and balanced.