Biodinamic Wines and organic Wines

The Manifesto of the producers of Triple “A” Wines

A for AGRICOLTORI (italian word for FARMERS), A for ARTISANS, A for ARTISTS, triple “A” wines are biodynamic and organic wines regulated by a strict production protocol.

Unlike organic wines, for biodynamic wines there is still no real product specification that determines their production; to understand biodynamic viticulture it is necessary to know the fundamental concepts that underlie biodynamic agricultural practices. This production’s philosophy was conceived during the 1920s throughout the period of the industrialization of agriculture by the theosophist Rudolf Steiner founder of anthroposophy, the alternative medical discipline born to study the primary laws that regulate the birth and formation of life, of the spirit of man and nature.

In biodynamic agriculture, the plant is in fact conceived as a source of life and nourishment: foods are therefore not simply a set of components, but a sophisticated organic energy that, interacting with our body, are able to promote our psychophysical well-being.

Ten years ago the Triple A producers’ manifest was born, following the observation that most of the wines currently produced in the world are standardized, that is, obtained with agronomic and enological techniques that mortify the imprint of the vine, the impact of the territory and the personality of the producer.

Triple “A” wines can only be made:

• by a manual selection of future vines, for a true massal selection.
• by agricultural producers, who cultivate the vineyards without using synthetic chemicals respecting the wine and its natural cycles.
• from grapes harvested at physiological maturity and perfectly healthy.
• from musts to which neither sulfur dioxide nor other additives are added. Sulfur dioxide can be added only in small quantities at the time of bottling.
• using only indigenous (natural) yeasts and excluding selected (laboratory) yeasts.
• without chemical or physical interventions before and during alcoholic fermentation other than the simple control of temperatures. (Concentration interventions carried out by any method are strictly excluded).
• maturing on its own “fine lees” until bottling.
• by not correcting any chemical parameters.
• not clarifying and filtering before bottling.
• from the best expression of the terroir to which they belong.

We understand that in the heart of triple A there is again the awareness that a great wine is born, first and foremost, in the vineyard. Farmers who, acting exclusively through natural agronomic interventions, establish a correct relationship between man and vine.

Artisans capable of implementing a production process that does not demean the raw material and the resulting product. Artists able to convey and express the characteristics of a territory and a vine.

A movement that involve a large family of producers united by these three basic qualities and which, through experience and tasting, offers us a selection of those wines that best represent the territory.

Source: Velier Triple A