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A specific code for 'natural wines'?
- Thread starter VS
- Start date
The main problem is that all the criteria that are often called natural, are totally impossible to check... at least right now, or they are stylistic and therefore subjective.
Impossible to check SO2 or bacterias addition. Very difficult to check RO, filtration and re-incorporation of sterilized lees,...
Is whole cluster the best way to express all terroirs, all grapes, all vintages?
Is carbonic the epitome of naturalness?
To be honest, I gave up on natural wines definition.
Echoes the problems professional cycling is having or: How I Learned to Stop Worrying and Love the Bomb
originally posted by JasonA:
The main problem is that all the criteria that are often called natural, are totally impossible to check... at least right now, or they are stylistic and therefore subjective.
Impossible to check SO2 or bacterias addition. Very difficult to check RO, filtration and re-incorporation of sterilized lees,...
Is whole cluster the best way to express all terroirs, all grapes, all vintages?
Is carbonic the epitome of naturalness?
To be honest, I gave up on natural wines definition.
Echoes the problems professional cycling is having or: How I Learned to Stop Worrying and Love the Bomb
The Bio-passport! That's it!
Oswaldo Costa
Oswaldo Costa
For what it's worth, there's already a "code" for natural wines called AAA, put together by Velier, a wine merchant/distributor in Genoa in 2003. Many respected winemakers are members.
Arianna Occhipinti just posted on Facebook:
Triple A Live 2011!!!!!!!!!
For the first time in eight years, the first, real, exclusively Triple A meeting.
June 6, 2011 at az. vitiv. La Stoppa
Producers and clients will spend a happy day, with wine and music, from noon to dawn of the following day!!
The Velier website is in Italian, but shows, for wines from each of its producers, the kind of info that I would love to see on wine labels.
The AAA "manifesto" below is taken from Emidio Pepe's website:
"Manifesto" of the AAA wine producers.
This "manifesto" was created following the realization that the great part of the wines currently sold in the world are standardized, that are obtained with agronomical and oenological techniques that mortify the imprint of the grapevine, the influence of the territory and the personality of the winemaker.
The standardization is generating similar wines in every corner of the planet, flattened in their organolectic characters and incapable of challenging time.
According to the Manifesto, to obtain a great wine, the wine-maker needs the basic skills, represented by the three As:
A as in "agricoltori" (farmers)
Only the one who farms his vineyard directly can establish a correct connection between man and vine and obtain healthy and ripe grapes only with natural agronomical interventions.
A as in "artigiani"(craftsmen)
You need craftsmanship methods and skills to implement a grape and oenological productive process which does not modify the original structure of the grapes and does not alter the structure of the wine.
A as in "artisti"(artists)
Only the artistic perceptivity of a wine-maker who is respectful of his own job and ideas, can give life to a great wine, in which the characters of the area and the grapevine are exalted.
From these initial considerations we derive the Decalogue, whose rules have to be respected by who wants to produce AAA wines.
The Decalogue of AAA wines
The AAA wines can only be made:
1) by farmers who farm their vineyards without using chemicals, respecting the vine and its natural cycles
2) from grapes harvested when physiologically ripe
3) from perfectly healthy grapes
4) from grapes in which the time between harvesting and pressing is minimum
5) from must in which no sulphurous dioxide and additives are added
6) using only natural yeast and excluding standardized yeasts
7) without chemical or manual intervention, before and during the alcoholic fermentation, different from the simple temperature control (any intervention of concentration of the wine is totally banned)
8) ripening with the vine own fine dregs until the time of bottling
9) not correcting any chemical parameter
10) not filtering before bottling
Arianna Occhipinti just posted on Facebook:
Triple A Live 2011!!!!!!!!!
For the first time in eight years, the first, real, exclusively Triple A meeting.
June 6, 2011 at az. vitiv. La Stoppa
Producers and clients will spend a happy day, with wine and music, from noon to dawn of the following day!!
The Velier website is in Italian, but shows, for wines from each of its producers, the kind of info that I would love to see on wine labels.
The AAA "manifesto" below is taken from Emidio Pepe's website:
"Manifesto" of the AAA wine producers.
This "manifesto" was created following the realization that the great part of the wines currently sold in the world are standardized, that are obtained with agronomical and oenological techniques that mortify the imprint of the grapevine, the influence of the territory and the personality of the winemaker.
The standardization is generating similar wines in every corner of the planet, flattened in their organolectic characters and incapable of challenging time.
According to the Manifesto, to obtain a great wine, the wine-maker needs the basic skills, represented by the three As:
A as in "agricoltori" (farmers)
Only the one who farms his vineyard directly can establish a correct connection between man and vine and obtain healthy and ripe grapes only with natural agronomical interventions.
A as in "artigiani"(craftsmen)
You need craftsmanship methods and skills to implement a grape and oenological productive process which does not modify the original structure of the grapes and does not alter the structure of the wine.
A as in "artisti"(artists)
Only the artistic perceptivity of a wine-maker who is respectful of his own job and ideas, can give life to a great wine, in which the characters of the area and the grapevine are exalted.
From these initial considerations we derive the Decalogue, whose rules have to be respected by who wants to produce AAA wines.
The Decalogue of AAA wines
The AAA wines can only be made:
1) by farmers who farm their vineyards without using chemicals, respecting the vine and its natural cycles
2) from grapes harvested when physiologically ripe
3) from perfectly healthy grapes
4) from grapes in which the time between harvesting and pressing is minimum
5) from must in which no sulphurous dioxide and additives are added
6) using only natural yeast and excluding standardized yeasts
7) without chemical or manual intervention, before and during the alcoholic fermentation, different from the simple temperature control (any intervention of concentration of the wine is totally banned)
8) ripening with the vine own fine dregs until the time of bottling
9) not correcting any chemical parameter
10) not filtering before bottling
The Decalogue of AAA wines
The AAA wines can only be made:
1) by farmers who farm their vineyards without using chemicals, respecting the vine and its natural cycles
2) from grapes harvested when physiologically ripe
3) from perfectly healthy grapes
4) from grapes in which the time between harvesting and pressing is minimum
5) from must in which no sulphurous dioxide and additives are added
6) using only natural yeast and excluding standardized yeasts
7) without chemical or manual intervention, before and during the alcoholic fermentation, different from the simple temperature control (any intervention of concentration of the wine is totally banned)
8) ripening with the vine own fine dregs until the time of bottling
9) not correcting any chemical parameter
10) not filtering before bottling
So pigeage, remontage and battonage are verboten?
Mark Lipton
Kay Bixler
Kay Bixler
And do they still offer free towing?
Oswaldo Costa
Oswaldo Costa
originally posted by Kay Bixler:
And do they still offer free towing?
Only for horse-drawn buggies.
David M. Bueker
David M. Bueker
originally posted by MLipton:
The Decalogue of AAA wines
The AAA wines can only be made:
1) by farmers who farm their vineyards without using chemicals, respecting the vine and its natural cycles
2) from grapes harvested when physiologically ripe
3) from perfectly healthy grapes
4) from grapes in which the time between harvesting and pressing is minimum
5) from must in which no sulphurous dioxide and additives are added
6) using only natural yeast and excluding standardized yeasts
7) without chemical or manual intervention, before and during the alcoholic fermentation, different from the simple temperature control (any intervention of concentration of the wine is totally banned)
8) ripening with the vine own fine dregs until the time of bottling
9) not correcting any chemical parameter
10) not filtering before bottling
So pigeage, remontage and battonage are verboten?
Mark Lipton
IF so they should change their name to VAVAVA.
Jeff Grossman
Jeff Grossman
I noticed the following announcement on the label of Baudry 2010 Chinon Rose:
Cabernet Franc
Graviers argilo-silicieux
Sols travaillé sans utilisation de désherbants et d'engrais chimiques.
Vendange manuelle
Cabernet Franc
Graviers argilo-silicieux
Sols travaillé sans utilisation de désherbants et d'engrais chimiques.
Vendange manuelle