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NATURAL WINE IS A HEALTHY LIFE PHILOSOPHY.

A ONE-WAY TRIP FOR THE HEART.

WITHOUT CHEMICAL OR INDUSTRIAL PROCESSES THAT ALTER ITS DNA.

 

Choosing a good wine is not an easy task these days, we see and hear of "certifications, journalistic scores and trends" that influence - and often confuse us

– at the time of choosing a bottle of wine -

We must be aware when buying a bottle of wine and detect the origin of a good wine

RAW NATURAL, BIODYNAMIC, ORGANIC

-Which guarantee a production philosophy and certification control -

 

Natural wines are different from the ones that for marketing or price-quality reasons have been produced by a “Dr. Victor Frankenstein” through chemical winemaking processes that intervene with the natural practices and the natural DNA through heavy manipulation, assembly and reassembly, to produce a wine that is transformed into a “fashionista cosmetic product”.

 

Natural wine means minimal intervention in all processes, both in viticulture and in winemaking

 

Why do we have to explain that a wine is Natural?

 

Starting with the industrial revolution and the globalization of gastronomic products with specific flavors, the traditions of ancestral production undergo the unfortunate process of transformation into their natural "genetics", a way of cultivation and manufacturing, resorting to chemical products and industrial techniques that generate a wine with the supposed quality and design that the consumer's taste wants.

 

Thanks to a large group of "crazy producers" who love traditions and kept this ancestral culture of wine production alive it still prevails today. The factors and fashions of consumption have failed to corrupt their old traditional methods of production (For example: France, Italy, Spain, Georgia) thus maintaining their essence and quality of 100% natural wine.

 

Currently many young people follow this exciting way of making wines.

 

The taste, nuances and sensations of different natural wines are debated among wine consumers; however, all are created with the idea of respect for nature and the environment that surrounds the vineyards where you will find the true expression of the grapes and the terroir where they are cultivated.

 

100% grapes without the use of agrochemicals, natural

cultivation with a philosophy of consciousness

● Vigorous and natural expression of the grapes

Fermented with indigenous yeast

● Without oenological processes that alter DNA,

(No filtering, stabilizing, clarifying, colorants, flavor enhancers, etc.)

 

Due to the fact that people currently are more alert in the search for healthy options - and to recover original values - today the world knows about these production methods and thus about the "Raw Wines" as part of a "healthy life" desired and necessary.

 

The "Raw or Natural" way is how our ancestors have made wine from the beginning and depending on climate, terroir and the amount of grapes harvested that year on their land or that of their neighbors, that is what finally establishes a unique and unrepeatable equation:

 

YEAR + CLIMATE + TERROIR =

AMOUNT OF PRODUCTION AND FLAVOR OF WINE.

 

Excellence and quality, of course, will always be subject to the awareness and way of working of each Raw Winemaker according to its region, land and method of production.

 

Respect for the Rural Environment

 

The wineries that make natural wines usually support their productions in very peculiar vineyards, and given the greater care of the vineyard, they count on local farmers to search for perfect grapes for the fermentation and subsequent creation of the wine.

 

 

Ecological Agriculture and Ancestral Biodynamics:

 

The vineyard is cared for without the use of chemical products or artificial fertilizers, or phytosanitary laboratory treatments. Ancient vine care techniques and the minimum use of sulfur are used as disease prevention. An authentic use of nature for the purpose of a wine of the highest quality.

 

Care of the grapes:

 

Natural wine is not made with the help of any added acid or yeast, so the care of the grapes must be splendid, they must be healthy, harvested at the right time and their transport and production must be carried out with the utmost cleanliness and organization.

 

Limited Production:

 

Normally these wines are produced in small quantities, since their elaboration is artisanal and very personal. Unique and irreproducible vintages.

 

 

Elaboration without SO2:

 

Sulfurous acid is not used nor added during the production of natural wines, however, the wine may have traces that the grape produced naturally during fermentation, because it is an antiseptic by-product, which allows stability of the wine, and non-proliferation of bacteria.

 

Natural wine is always made in the most traditional way, can be kept in oak barrels with temperature control through the cold of the wine cellar or the winter and many ancient practices are maintained.

 

 

Unfortunately today SO2 is the best ally of modern oenology and added in high doses it is responsible for consumers to stop drinking wine as they experience feelings of discomfort when ingesting it with the typical headache, irritation to the digestive system, allergies, etc.

 

IN ADDITION TO NATURAL WINES WE RECOMMEND DRINKING CERTIFIED WINES:

NATURAL: less than <10 ml / L SO2 Total

ORGANIC USA: less than <10 ml / L SO2 Total

BIODYNAMIC: less than <110 ml / L SO2 Total

ECOLOGICAL / BIO: less than <150 ml / L SO2 Total

 

A commercial wine for example, produced without control or certification can contain

up to 300/400 milligrams of sulfurous acid per liter (ml / L). !!

 

The analysis of this information should be on the wine label so that the consumer can choose and control the amount of SO2 ingested when drinking wine. The range of sulfurous acid from 0 to 400 is very wide and the risk of intoxication very high.

 

THE World Health Organization (WHO) RECOMMENDS FOR HUMAN CONSUMPTION 150 ML / L SO2 TOTAL

 

Why choose these wines?

 

THE WINE MAKER IS THE AUTHOR / CREATOR, AND HIS WINE IS HIS ARTWORK

RESPECTFUL CULTIVATION IN HARMONY WITH THE ENVIRONMENT

COMMITMENT TO THE NATURAL ENVIRONMENT

AUTHENTICITY AND SINGULARITY

NO SULFUROUS ACID (SO2) IS USED

SINGLE VINEYARDS

UNIQUE AND IRREPRODUCIBLE

 

In winemaking regions across the globe, there are many producers who are committed to the natural way and continue to create wines with ancestral methods as they traditionally did 8000 years ago in Georgia.

 

 

So:

 

Beware of "Frankenstein Wines" !! They can be very toxic to your health.

 

AS WE ALWAYS SAY: NATURAL WINE IS A HEALTHY LIFE PHILOSOPHY. A ONE-WAY TRIP FOR THE HEART IN THESE TIMES OF GREAT CHANGES.

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