The Cellar
We are organic certified and we use methods authorized or recommended in the “Regulations for organic wine-making.” We eliminated any practical enrichment in sugar or concentrated musts. We are reducing the total sulfur less than 50mg / l on the red (EU limit 160 mg / l) and less than 70mg on white for the healthiest and most delicious wines. One red wine is produced without any added sulfites. The clarification are carried out with products that do not contain collagen or other protein derived from animals.
A constant commitment to produce clean wines, respectful of the identity of the territory.
A constant commitment to produce clean wines, respectful of the identity of the territory.
A wine without sulfites
The technical protocol that we followed for the vinification of Singia 2011 was developed with the scientific support of the Department of Biotechnology, University of Verona and the Institute of Biology and Agricultural Biotechnology of the National Research Council (CNR) in Pisa, which has as its objective the reduction or total elimination of added sulfites in wine production, in order to produce a wine with a high concentration of healthiness. A wine in which it is possible to also recognize the raw material, grapes, unaltered by chemicals added. A wine that is pure expression of the grape variety combination with its territory and whose consumption, although moderate and intelligent, is not mortgaged by troublesome side effects.
A wine without sulfites
The technical protocol that we followed for the vinification of Singia 2011 was developed with the scientific support of the Department of Biotechnology, University of Verona and the Institute of Biology and Agricultural Biotechnology of the National Research Council (CNR) in Pisa, which has as its objective the reduction or total elimination of added sulfites in wine production, in order to produce a wine with a high concentration of healthiness. A wine in which it is possible to also recognize the raw material, grapes, unaltered by chemicals added. A wine that is pure expression of the grape variety combination with its territory and whose consumption, although moderate and intelligent, is not mortgaged by troublesome side effects.
A migraine is the response of the body to the presence of a substance, sulfur dioxide (SO2 , also known as “sulfites”), the danger of which depends both on the quantity taken, and by the metabolism of each person: why some people suffer more than others. Where do the sulfites come from? In small part sulphites can be produced naturally by certain strains of yeast that are found in the grape must , but it is generally added in to the other various stages of production, to ensure the shelf life of the wine itself over time.
Thanks to the latest discoveries in the field of wine and some technological innovations, it is possible to produce wines with a very low content of sulphites . There are basically two fundamentals upon which Freewine is based: the use of specific technologies and the adoption of an innovative wine-making protocol, that is to say, a set of “best practices” in wine making designed to amplify the positive results obtained by the technology.
The grape cleaning
Thanks to a special equipment that we have developed for the 2011 harvest, part of the grapes that we process is washed (and dried) before being crushed. The qualitative advantages are obvious and evident: the elimination of heavy metals deposited during the season on the skins, the move away from insects, leaves and anything unwanted comes from the countryside.
Thanks to washing, we can say that our wines are even cleaner and lighter. Produced with nothing but grapes.
It is often asked if washing does not eliminate the spontaneous populations of yeast.
Well, university studies have shown that the washing remove a very little part of spontaneous yeasts, but, most of all, by removing the copper and other heavy metals, allows an optimal fermentation and a better kinetics of spontaneous fermentation.
The grape cleaning
Thanks to a special equipment that we have developed for the 2011 harvest, part of the grapes that we process is washed (and dried) before being crushed. The qualitative advantages are obvious and evident: the elimination of heavy metals deposited during the season on the skins, the move away from insects, leaves and anything unwanted comes from the countryside.
Thanks to washing, we can say that our wines are even cleaner and lighter. Produced with nothing but grapes.
It is often asked if washing does not eliminate the spontaneous populations of yeast.
Well, university studies have shown that the washing remove a very little part of spontaneous yeasts, but, most of all, by removing the copper and other heavy metals, allows an optimal fermentation and a better kinetics of spontaneous fermentation.
