Why organic?

 

The state of health of a society affects the agricultural production and vice versa.

In ancient times, humans were not forced to live at a frenzied pace. Certainly the work was a lot and it was hard, but individuals were not subjected to the constant bombardment of information and the loads of stress to which we are subjected today. Human minds were probably slower in data processing, but almost certainly deeper and more linked to the sensitive dimension. The farmers 'allowed themselves' time to observe and understand natural processes as a whole.

Unfortunately, over the decades, the soil has become an alien object to the farmer, as have both plants and fruits, not to mention farm animals. This trend began with the industrial revolutions of the past few centuries, but has intensified with the economic momentum generated in the West after the Second World War.

The industrial model has been applied to agriculture and with it the absolute faith, in many cases dogmatic, in science. The fields were overrun with genetically modified plants, they were sprinkled with toxic chemicals and the land was worked at an assembly line pace. The combination of these techniques was found to be extremely harmful to the entire ecosystem, nonetheless to human health.

For example, wandering around the agricultural areas at the turn of the 80s and 90s it was customary to see deserted fields, with some scattered tufts of reddish grass, burned by herbicides. Fortunately, today this is no longer the case, the wind has changed.

Probably the growing number of diseases and pathologies, as well as allergies or simple intolerances and sensitivities to certain foods, have raised the issue of erroneous agricultural practices in front of the public opinion. The attention paid to the origin of food has grown so exponentially, that it has changed the demand and therefore the supply of the entire food distribution chain.

Wine has always been, for better or worse, an extraordinary vector for all the innovations related to agriculture. Viticulture is a multifaceted universe of infinite nuances.

After the war, wine opened the doors to the use (abuse) of chemistry and the rationalization (standardization) of production. In the 1990s, world enology was able to create an internationally approved taste paradigm that took away freedom of expression and creativity from small producers and artisans.

However, once the millennium had passed, wine was still able to revive ancestral concepts, which were part of the nature of man even if he was not aware of them on an intellectual level. The main one is linked to territoriality and tradition. In fact, today a large slice of market is looking for artisanal wines, the result of careful and prudent production.

The protagonists of events and fairs, magazines, blogs, web pages, applications and so on, have become the so-called terroir wines. Terroir, a word that, for the French, defines the set of factors that contribute to the uniqueness of individual products, such as the pedoclimatic characteristics, the microclimate, the meteorological conditions, the history and tradition of the place and, not least, the philosophy of the producers.

In our view, organic, biodynamic and natural products, as well as being healthy and genuine, represent a more territorial and creative authenticity. In fact the use of chemical substances, invasive agricultural practices and extreme manipulations significantly alters the specific organoleptic properties of each type of food.

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