15/02/2016
VINI VERI TRUE WINES
I will try, if possible, to explain the philosophy of this group of anarchical naturalists. In 2004, a group of four small organic winemakers – who had already been working this way for years – found itself tired of participating in wine fairs where the quality of a wine was judged more on the beauty of the stands surrounding it, than on the wine itself. Where packaging became more important than content.
Together the group decided to host a wine tasting where a minimalist approach to the décor would better reflect the spirit of the winemakers and how they work back in their cellars. This idea proved successful and the group began to grow. Now, there are almost twenty members in the Viniveri Consortium.
We can ask ourselves what do wines made in Tuscany have in common with those produced in Piemonte of the Veneto? What makes us feel at home in each others company, if we are all so different?
Even before our first official meetings, we realized that we were all doing the same things in the vineyard, that our wines all expressed the same care and dedication and that we treated our clients with the same respect and warmth. We became fast friends.
We all have the same sensibility and approach to the land. We all believe that our value is based on what was given to us by the earth and what we are able to give back to it in return.
It came as a pleasant surprise that all of us felt so foreign when compared to the rest of the market. We found that, at times, we no longer wanted to explain to people who we are, what we believe in and what we want out of our short existence on this earth.
Finally, we had become a real group. We were no longer bound by the uninformed anarchism that had robbed our countryside of the best minds and the strongest arms.
Finally, we were proud to tell the world that, even if we are not batting for the right team, it is possible to live, grow and improve. We prove this everyday.
That's what we are
So here is what we are (not). We are not organic, even if the rules of our consortium are even more restrictive in terms of both the vineyard and the cellar than those pertaining to organic certification. We are not biodynamic, even if many follow Steiner’s philosophy. We are not any these things because we know that, unfortunately, rules often become trends and rules are made to be broken. Real wealth is created another way.
We have rebelled against.
It is easy to take advantage of the naivety of others is. We realized this when we were told that if we made certain compromises and used industrially produced chemicals, we would get “quick” results and would not impoverish the land or our own minds. We were no longer learning from nature and growing more knowledgeable because, at some point, we were offered a perfect little package with simple instructions for how to grow grapes. We decided to revolt and to return to making wine as it had been made in the past. We pledged to not simply accept what we hear, but to question and study what is around us. This is Viniveri.
- Teobaldo Cappellano
www.viniveri.net/en
Guidelines
These guidelines were not written to praise or condemn organic practices, but rather to define the actions (or non-actions) that allow for wine to fully express itself. Wine should be a product of nature and not external influences intended to speed up or stabilize the winemaking process. We work to restore the harmonious balance between man and the land. In short, this is the goal of Viniveri.
It is our mission of our group:
to bring together people who work in accordance with these guidelines;
to encourage discussion between producers and the exchange of experiences and results;
to seek out the best balance between human intervention and nature in the winemaking process;
to communicate the Viniveri guidelines and promote the work of wineries that abide by it.
1) GENERAL PRINCIPLES
All members of Viniveri and anyone interested in joining the group must follow the rules, listed below, throughout the entire production cycle, both in the vineyard and the winery.
2) IN THE VINEYARD
a) no herbicides and/or desiccant herbicides; b) no chemical fertilizers; c) no genetically modified vines; d) new vines planted in the vineyard must be sourced from pre-existing ones; e) cultivate indigenous grape varietials; f) disease may only be treated with products permitted by organic winegrowing standards and in no case are synthetic, local systemic or systemic products allowed; g) grapes must be harvested by hand.
3) IN THE CELLAR
a) only native yeasts present on the grapes or in the cellar can be used in fermentation; b) no nutrients or any other products can be added to modify the wine, such as vitamins, enzymes or bacteria; c) must concentration or forced-air drying methods are prohibited; d) the appassimento process of the grapes must occur naturally and not be forced; e) do not manipulate the natural development of the must or wine by trying to speed up or slow down the process; f) no temperature-controlled fermentation; g) no clarification or filtration of the wine because it alters the natural balance of the wine; h) sulfur dioxide levels can not exceed 80mg/l for dry wines and 100mg/l for sweet wines.
