Puro Vino, the 'sulfite-free' ones

In the vast world of wine, there is always a pursuit of improvement, to enhance quality and achieve perfection, without losing the naturalness that is an integral part of this wonderful nectar of Bacchus.
Various studies over the years have examined vineyard training, pruning, winery and aging techniques, opening new frontiers and dividing experts into different schools of thought.
Preferring a type of wine that expresses certain sensations and tastes over other different types of wine is a purely subjective matter. Quality, when present, stands out immediately, beyond all the preferences that might influence the final judgment of the product.
A new philosophy of "winemaking" has been studied and implemented by a team of experts, who ban added sulfites during vinification. But let's take a step back:

what are added Sulfites? How do they work?

Sulfites are naturally produced by yeasts during alcoholic fermentation, but they are also added in the form of sulfur dioxide to prevent the wine from undergoing alterations or, worse, spontaneous refermentation. Furthermore, using sulfur dioxide does not require sophisticated instruments or means, and allows us to keep the must/wine under control from an oxidative standpoint.

The label is the wine's identity card, and "Contains Sulfites" clearly visible to the consumer, indicates that sulfites exceed the threshold of 160 g/l for reds and 210 g/l for whites. These quantities present in the wine can also cause allergies in certain individuals.
This is how the Puro Vino brand was born, guaranteeing a product without added sulfites, always operating with environmental respect.

Instead of sulfur dioxide, a controlled hyper-oxygenation process is used, employing oxygen that does not modify the quality and final flavor (as sulfur dioxide does), and also preserves the future wine throughout all winemaking and storage stages. This process works only on the grapes destined for vinification and does not involve any subsequent treatments. The product will thus be healthy and intact in all its components, also increasing polyphenols and anthocyanins.

Non-invasive and effective, this method fits perfectly with environmental protection and resource conservation, as with ozone dissolved in water to clean the instruments used in the winery: the water used is filtered and repurposed.
Many important wine estates have already joined this project, but among all of them, the one that in my opinion has best expressed the essence of Puro Vino is "Fattoria Le Mortelle", property of the Marchesi Antinori.

The estate's keywords are "eco-sustainability" and "energy saving", so it comes as no surprise that they have undertaken and embraced the Puro Vino philosophy. "Le Mortelle" takes its name from the wild myrtle found throughout the property, and together with the other aromatic plants surrounding the estate, they envelop the visitor in a true triumph of fragrances, which are found and translated in the wines into "Speziature". Thus a symbol of the estate, the wild myrtle is also represented on the label as a natural extension of the M.

The estate extends over 270 hectares in the heart of the Maremma Toscana, just a few kilometers from the splendid Castiglione della Pescaia. The vineyard area covers 160 hectares and the rest is occupied by orchards and other organic crops. The siliceous and clayey soil allows Cabernet Sauvignon, Sangiovese, Vermentino, Ansonica and Viognier to thrive.
The winery, clearly visible as it crowns the top of a small hill, was built in a cylindrical form, allowing it to be divided into three levels, accompanying the grapes on their long journey toward aging. The reception of the grapes and their respective vinifications take place on the first two levels, then concluding the cycle with aging that occurs in the evocative barrique cellar adorned with a stone wall.

The spiral staircase that guides the visitor through the discovery of the winery recalls the infinite cycle of the grape which, from must, thanks also to expert hands, embarks on a fascinating journey that transforms all the hard work into the extraordinary product that is wine.
"Monteregio di Massa Marittima" DOC vintage 2011, is the pure Sangiovese that follows the techniques dictated by Puro Vino, and is certified by the symbol placed on the back label.
Ruby red in color, on the nose it recalls olfactory sensations of red berries with floral notes of violet. The entry in the mouth is soft and enveloping, with a finish that brings us back to the sensations perceived on the nose.
This DOC can be purchased directly at the winery at a price of €6.50, with the possibility of tasting the entire production in an elegant tasting room.
The Monteregio di Massa Marittima DOC is also protected by the consortium (which takes its name from the DOC in question), which has sought to unite all the estates capable of honoring this extraordinary territory with quality wines.