“What happens in the cellar?”
We have seen how to make rosé wine and now we see the situation of additives and chemicals: in the organic the limits of allowed substances in the cellar lower than the conventional. By the way it is necessary to underline that with the modern techniques used in the cellar, the use of chemical substances is really low in any case. We want to explain that winemakers are not alchemists that want to have fun using chemicals in the wine. In the cellar only substances allowed by law are used, within the limits to do not damage human health. Furthermore it must be considered that all these substances have a cost, and so it is useful to use a little as possible.
Why not all the companies are certified organic if, as you say, the usage of chemicals should be low anyway?
Organic Certification has a cost. Not all companies are able to afford it. Then to have an Organic Wine you must follow the regulation both in the field and in the cellar. You will often find wines that come from organic agriculture that are not certified because they follow a different regulation in the cellar.
“Is it not true that behind an organic wine there is more love for the environment?”
For sure there is a lot behind a bottle. A company that is certified organic means that it believes in it. This does not mean that an organic wine is better than a conventional one. We always invite you to taste the wines, never judge therm. There are truly exceptional organic wines as many exceptional conventional wines.
“What does all this have to do with rosé wines?”
Rosé wine is a very very delicate wine to obtain and deserves a lot of attention in the cellar. Precisely for this reason the limit of chemical substances used, such as sulphites, are a little higher than the quantity allowed for the production of red wines. We would like to remind you that we are always talking about minimum quantities; we are not talking about quintals difference.