Tenuta Frassineto: “Podere del Vento NO SULFITES”

Science and knowledge produce quality even without sulfites Here is what Massimo Bartolini, Wine Maker at Tenuta Frassineto, tells us about the story of why and how Podere del Vento was created. Let’s start from the assumption that natural fermentation of a must, without man’s control, leads to the production of vinegar and not wine! Wine, which is obtained halfway between must and vinegar, is an unstable product that results from oenological processes, including use of sulfur dioxide, implemented to ensure stability. Sulfur dioxide is used in enology for its important antioxidant, preservative and antiseptic actions. Many, especially in recent
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