Sulphites in wine play an important antioxidant and antibacterial action; they are already present in nature in small quantities, and are added during winemaking process, from harvest to bottling, in order to ensure maximum protection for the wine. Research done nowadays has not made possible to find a valid substitute so that sulphites are used in all beverages. The presence of sulphites in the wine is perceived by the acrid smell that you feel by turning the wine in the glass.
Sulphites and health: health consequences
Sulphites bind to oxygen from the blood by temporarily reducing its inflow to the brain and sometimes causing the so-called headache, in some people they can cause allergic reactions but it is proven that in percentages lower than 100 mg / liter they do not cause any problems.
The limits allowed by law in sulphites are 150 mg / liter in organic wines, 200 mg liter in traditional white wines.
Sulphites in the wines of Tenuta la Marchesa: our use in the cellar
At the Marchesa estate we cultivate the vineyards with micorizze, a mixture of fungus (Trachiderma etc.) and microorganisms that colonize the roots, make the grape plants healthier and consequently allow us to obtain musts with more antioxidant power. All the vineyards of the Marchesa estate are grouped around the cellar so that, at the time of harvest, we can do the pressing within less than half an hour after harvesting, this allows us not to addsulphites during the harvest and not add them during fermentation, two important phases during which sulphites are normally added. The only addition of sulphites is made during the aging and before bottling in the minimum necessary amount with a total quantity of sulphites ranging between 75/95 mg/liter total, a level clearly lower than the limit of sulphites in organic wines.
This choice allows you to better appreciate the natural scents of native grapes as their aroma is not altered by the acrid smell of sulphites.
Not only sulphites: the natural aromas of the grape
As previously explained, the low sulphites allow us to appreciate the natural aroma of the vines, but the use of the barrique wood also plays a very important role.
Wine and wood: results on wine
The wooden containers (barriques, tonneaux, caratelli …) have been used for centuries for their convenience during transport by land or by sea or simply in order to contain the wine in the cellar.
In the past containers were often used with a perfectly neutral age but today banned because they are loaded with bacteria. Today we use barriques, barrels made from selected oak forests. From the wood we get the staves used for the barriques by bending and toasting them so as to obtain the curvature of the desired wood; these operations enhance the scent of moss and violets typical of oak wood; it is a very intense perfume that covers the natural aromas of the vine, making all the wines very similar.
The strategies of Tenuta La Marchesa
Our strategy, in the choice of grapes for red wines, was to work in close cooperation with research institutes of the area in order to choose native grapes such as Albarossa and Pelaverga, vinify them in stainless steel at a controlled temperature with microxygenation and make a long aging in steel in order to soften the tannins.
The Marchesa wines therefore have very specific characteristics:
Native vines with natural aromas of the grape, low sulphites, no use of wood!
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