Mother’s Nature Old Natural Way
Ever since ancient Phoenicians times or thereabouts, men had discovered that when ripe and juicy grapes were picked, collected into a large wooden barrel, squashed under one’s weight, and then left to ferment for a sufficient period, the resulting, intoxicating juice, could be drank with much pleasure: Raw Wine it is called.
Today, we at Boccapane, proud to be producers with a heart have the intent to return to those pure origins. But how to control, how to perfect this simple, timeless, process to produce a good, yet totally Natural wine? That has been our quest and challenge.
For many consumers, probably for most, wine is randomly bought on supermarket’s shelves, with an eye especially to price, without checking, being interested or very likely understanding, how those mass produced bottles are made, their specifications guaranteed by chemical additive, by repetitive industrial procedures, that ensure predictable and repeatable standards. Furthermore: most of the wines produced and marketed in Europe are classified according to their territory of origin, while, mostly, those produced in non-European countries are defined by the type of vines. Both factors are indeed important for the taste and quality of the wine, yet they are not determinant. Even the very distinctive qualities of the terroir and the variety of grapes can be nullified by industrially driven traditional viticulture, by invasive techniques that favour predictable production volumes. The result? Mainstream, ordinary wines.
A true Natural Wine
A Natural wine is a particular wine. It’s produced with deliberately simplified methods, with minimal manipulations, interventions and additives during the many phases of production; starting with the soil, cultivated with ethical and environmental criteria, continuing by caring for the vineyard, and by reducing the use of copper and sulphur, and finally, in the cellar, through sophisticated vilification and maturing methods. Natural, therefore, defines a particular care in the processing, and the care can be applicable to either a Burgundy grand cru or a simple table wine; it could be a Sangiovese in single-variety vinification or a blend of ten different vines; it could cost 5 or 5,000 Euros. There are natural wines in all these categories. What they have in common is purity and honesty in the expression. Natural wines retain the flavour of their indigenous grapes and their terroir.