Organic Wine and Italian Wine


Tigullio Vino

Wine is a form of artistic expression,
therefore unrestricted by marketing trends

ViteInspired by the evocative expression ‘organic’, some people have tried to sell organic wine, it is however important to clear one thing up right from the start, ‘organic wine’ per se, does not exist.

At the moment the only guidelines concerning organic products and wine, are for the production of organic GRAPES, which are referred to in the European regulatory certificate 2092/91 (which defines organic agriculture). However it can also be said that if nature is left to follow its course the fermentative process of turning grapes into wine is just about as organic as a process can get. So to be precise, the part of the process which is regulated and certified as organic, is indeed the cultivation of the raw material, and not the techniques of or producing of wine.

VendemmiaEvery step taken in the wine cellar after this point is entirely up to the initiative and the skills of the oenologist, the only guarantee  of a good quality wine, aside from the brand and techniques used, is it’s producer.

We also feel confident enough to ascertain that the main techniques of transforming grapes into wine, as well as those for clarifying, stabilizing and conserving, are of such a type that even adopting the least invasive of processes such steps go against the idea of ‘organic’. Especially when considering that wine is an end product whereby it takes a live species which is in constant evolution and changes it into an industrial product, inert and homologised, pitifully and inevitably always the same.

Unfortunately the quality of wine is dictated by an industrial need to obtain a product that is always the same, but nature works hard to go in the opposite direction.

Thanks to its natural element, wine is the type of product that could be considered as almost the opposite of an industrial product, which never varies and is exactly the same even when produced in different places, in different types of weather, or by different people. Wine however varies from vine to vine, vines which are different and produce different grapes from area to area, which in their turn vary according to the weather. Their lives are constantly evolving, like those of  human beings; they’re born; they’re educated; they mature and eventually they die, our job is to follow their evolution and appreciate them at the peak of their potential.

We repeatedly hear that quality starts in the vineyard, and if this is so and we already have a first class product from the very beginning, why not treat the originality of this product with the respect that it deserves once it is brought into the cellar? Nowadays the authorisation of using concentrated grape must is no long dependant on the way the season is going, where it should actually be used in emergencies in harvests/vintages which are particularly bad, wine is now made using selected yeasts even when the grapes are healthy, and with those agents, grapes lose fragrance, flavour and substance that are associated with the typicality of the terroir of the region. The natural yeast agents that are present on the skin of the grapes themselves is the expression of typicality and territorial identification. Mass commercialization, however, requires aggressive intervention, destroying all that can cause the wine to spoil, along with the delicate balance of fragrances and flavors that make each wine so unique. We firmly believe that wine produced from large companies cannot answer to the image of the handcraft-wine produced from a small, passionate, vine-grover.

We can see therefore, that even using organically produced grapes, when the (often heavy) hand of the oenologist intervenes in the cellar to correct problems with grapes that are not completely healthy or mature, he has to work with a product that is in itself live and uncontrollable, it is therefore inevitable that whatever techniques he adopts will bring about the demise of this natural element of the wine produced, it will be correct yes, but impersonal and without a trace of typicality.

We are of the thinking that good wine can be produced by only controlling the temperature and decanting even though we are conscious of the risks that we are taking. We mature our wines by allowing them the time necessary to complete this process naturally.

We will attempt to follow this path so as to be able to taste  and compare the variety of sensations that inspire us, such as  Aglianico, Cabernet Sauvignon, Montepulciano or Pinot, which are produce outside traditional wine producing areas, and allowing mother nature the possibility to evolve its flavours, aromas and sensations that not only a healthy alive wine can have, but with the hope that these sensations meet the tastes of the producer and those of his guests who he will inevitably pass his wine onto.

Protocol for making organic wine

Hygiene in the wine-making cellar is a fundamental prerequisite to obtain a high quality produce, therefore perfect sanitary conditions of the place, and the equipment used is at the root of successful wine-making. Moreover, real organic wine production can be achieved if the grapes are healthy and at the right point of the natural ripening cycle, if grapes need to be disinfected or corrected or helped in the wine cellar, it is understandable that the natural aspect of the product will be lost. Alongside these two prerequisites, a cellar with temperature control is also preferable, along with the use of inoxidizable steel AS 316 containers. For the ageing phase, the chestnut or oak casks used must be completely free of tartaric encrustations.

The whole process starts with grapes cultivated respecting the following techniques for organic production:

  • The grapes are carefully selected and hand-picked in the vineyard.
  • They are collected and placed un-pressed in small boxes so as to avoid unwanted fermentation, they are then fermented in the shortest time possible.
  • The crushing and de-stemming process is carried out attentively using a horizontal pneumatic press.
  • The temperature during fermentation is carefully controlled to avoid stoppage by, and development of unwanted microbes. Fermentation is also carried out without the use of additives or adjuvant technologies.
  • The grape must is oxygenated through pressing to favour micro-biotic activity, extraction and colour stabilisation.
  • The use of SO2 is measured carefully during fermentation and is limited to a maximum dosage of 20mg per litre, and together with inert gases such as carbon dioxide or argon; total levels of SO2 are kept low, whilst the level of free SO2 is maintained high with the use of correct enological practices.

The process of making wine clear, or clarifying, and stabilisation are carried out exclusively through induced malolatic fermentation, and through decanting. Ageing comes about only through the passing of time, whereby wine is allowed to age naturally, first in the cask, then in the bottle.




Viggiano e la musica



Country House

L’Arcera - by Gino Jacoletti - Winery, Contrada Case Rosse, 85059 Viggiano (Pz) Italy
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