VinNatur’s dedication to producing red wines devoid of pesticides continues, with satisfying outcomes and certified with the association’s production procedure. This is the result of the sample evaluates performed on 70 red wines from the business taking part in the last Tasting, held at the Margraf display room in Gambellara (Vicenza) from 13 to 15 April.
For 15 years, the Natural Winemakers Association has actually been performing extensive evaluations of the work of each member, with the goal of monitoring their compliance. A mindful and accountable task which represents the most essential self-analysis carried out up until now by a group of wine makers and which has actually led gradually to a favorable contrast in between them.
” This research study is a concrete declination of our desire to make red wines according to nature however constantly supported by science, appreciating the area, the vine and natural cycles– describes Angiolino Maule, President of VinNatur -. As needed by our production procedure, this year too we have actually carried out a particular control strategy, with the goal of ensuring the essential quality of our members’ red wine: well balanced, made according to natural approaches and with the most affordable amount of sulfur dioxide possible “These checks become part of the procedure that each wine maker accepts carry out to sign up with the VinNatur Association.
” On the celebration of the 19th edition of VinNatur Tasting we arbitrarily took a look at samples from a 3rd of the wineries taking part in the occasion– continues Maule–. We can state ourselves pleased with the result of the analyses, which exposed how our wine makers think in the significance of running plainly in the vineyard and in the cellar, with the utmost regard for last customers”.
The recurring analyses, performed by the Vassanelli Lab lab in Bussolengo (Verona), included the look for 388 active pesticide active ingredients, i.e. all those licensed for the red wine sector and those forbidden from 2000 to today. Amongst the 70 red wines evaluated just one has some traces inside it. Although these are not considerable levels, additional examinations will be performed at the business. Half of the samples analyzed have amounts of overall sulfur dioxide lower than 10 mg/litre, while the staying are listed below the worths imagined in the VinNatur procedure (30 mg/litre for red white wines, 50 mg/litre for whites, shimmering and rosés).
The cooperation with FoodMicroTeam, a scholastic spin-off of the University of Florence which has actually supported some VinNatur member business in the cellar given that 2013, likewise added to the accomplishment of these essential outcomes. A brand-new task will start with them in the coming months which will include microbiological analyzes on red wines in fermentation and storage, with the goal of preventing the beginning of flaws and changes in these production stages.
