Adventures and reflections of a “natural” winemaker
“To filter or not to filter? This is the question…”
Filtration is a practice performed before bottling, where the wine is “stripped” of all unnecessary substances (microorganisms, yeast, saline compounds and so on) making it sterile, using the process of passing the wine through steel membranes or cardboard filters or, by decantation (with bentonite, albumin, etc.). Other changes that are made to the wine before bottling include the addition of metatartaric acid, mannoproteins and Arabic gum.
It is true that for the food industry, this practice is necessary in order to be able to work on large quantities of products while maintaining a certain aesthetic and conservation level, in such a way as to satisfy the demands of mass consumers.
We have a philosophy completely opposite to that of the food industry and we produce our wines by not adding anything artificial and therefore not filtering them, we are well aware that the wine in question could be less stable but the difference is in terms of great quality and overall vitality. Of the same are relevance, it’s not to mention the fact that we’re aiming to fully respect that what nature has offered us, as the best way to make healthy products in tune with ourselves and also the consumer