What is natural wine?
Natural wine does not exist, or rather, perhaps the adjective "natural" is used inappropriately, but in any case, wine is a product of human intervention, and some level of human involvement, no matter how limited, is inevitable.

First of all, it is necessary to domesticate the vine, ensure its survival to obtain healthy fruits, harvest them, and ferment the must. Additionally, preserving the wine is equally important.
Without these interventions, the best one can expect is to drink good vinegar.

Supporters of natural wine proclaim that "wine must be genuine and contain no sulfites," while critics argue that "natural wine stinks, is unpleasant, and therefore poorly made."

Who is right?

These are philosophical issues, of course, and in our opinion, there is no wrong approach.

Here's what we think!

We believe that as few chemicals as possible (such as sulfites), invasive techniques, and physical interventions should be used to obtain a genuine wine, rich in nuances, rather than a beverage stripped of any emotion.
This applies to any product for us, not just for the well-being and health of consumers, but also and above all to maintain the vitality and uniqueness that the terroir (soil, grape variety, climate, culture) imparts to good wine.
Only in this way can we obtain expressions that provide emotions and change over time and with oxygenation, in the bottle and in the glass, without being stifled by the standardization of chemistry.

But, let's not be hypocrites... most conventional wines made with heavy use of chemicals and interventions in the cellar are not demonic beverages, nor are they absolutely unhealthy and indigestible for our bodies. There are many more sulfites in a plate of shellfish or in dried fruit than in the worst technological wines.

The real sin of ultra-interventionism, in our opinion, is losing the soul of the wine that gives pleasure in tasting it and comparing wines produced from different grape varieties, soils, climates, vintages, or aging periods.
Let's be clear, the element that is most harmful in wine is alcohol! And that is present in technological wine as well as in natural wine. If I drink a bottle of wine and have a headache the next day, it is probably not because of the sulfites, but because I drank 75 cl of 13% alcoholic beverage!
As Pasteur maintained, it is not the substance itself that is poisonous, but the quantity in which it is consumed.

A sore point that characterizes some natural wines is wine defects. This is a fact. Many so-called natural wines suffer from obvious and persistent defects that are often accepted as an expression of the wine's craftsmanship.
Defects standardize the organoleptic notes of wine, making them all the same and erasing the particular notes and characteristics of the terroir. The mistake in this case is the flattening of taste at the expense of the peculiarities of each wine.

There is another issue regarding so-called natural wine, especially in Italy: natural means nothing, there are no well-defined properties that define or certify its characteristics. Often, producers do not want certifications to distinguish themselves from technological wines. Therefore, the definition of natural wine is vague and arbitrarily left to those who sell or serve it.
For this reason, the term natural wine does not convince us.

But then, what wines do we like?

Our selection philosophy: It all comes down to the fact that wine is not a necessary food; it is a beverage that should bring pleasure and give emotions, it pairs perfectly with food, enhancing flavors, and is an integral part of moments of socialization and celebration.
So wine is a joy for us. We find joy when we have a clean and not banal product in the glass, a wine that allows us to experience a sensory experience when we taste it, in which we can recognize the varietal expressions and the nuances of the soils. Thus, a wine that is not covered by intrusive wood notes, in which the tertiary aromas from aging are well integrated and enrich the aroma profile, thanks to the skilled hands of the winemaker who knows how to best use these techniques.

We select lively wines where freshness is a fundamental element. Acidity plays a crucial role in this, but it must be controlled and not have harsh volatile compounds.
Acidity is linked to the elegance we seek in almost all our wines, with a complex yet not tiring sip, a light body but a wide spectrum of aromas.
We look for minerality and sapidity in wines because we believe these characteristics make the sip more interesting and persistent, and they pair perfectly with many dishes, allowing for fascinating combinations.

These are the qualities we look for in a wine when we decide to include it in our selection. Obviously, along with our principles of healthiness, sustainability, and product and production ethics. We guarantee how our winemakers work because we know them in the field and are in constant contact with them. We believe this is worth more than certifications and generic appellations derived from trends and fads.

This implies a trust from our customers who know they can rely on our selection when they want products that enrich their preparations in an unconventional way. And we are happy to put our reputation on the line.
The wine we offer must be clean and elicit joyful organoleptic experiences.

In our selection, you will find wines that are called "natural" because they meet all the characteristics of our philosophy.

But we don't care if someone calls them natural or not.

Because, indeed, natural wine does not exist.