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    FAQ

    FREQUENTLY ASKED QUESTIONS

    Our method, allows winemaking, without the use of sulfur with any protocol (traditional, organic, biodynamic, Natural etc). With our method we do not use chemistry in the cellar, organic wines is a protocol that does not use chemistry in the vineyard, but uses chemistry in the cellar.

    No, our wines do not have chemistry in the bottle, and they are not natural wines, they are traditional wines with a strong focus on product quality.
    Compared with Natural Wines, they retain organoleptic values without oxidation even for a long time, and thus have a similar storage possibility to wines with preservatives.
    Sulfur dioxide is a chemical preservative that is used in wine but also, in some seafood products, shellfish and fruit juices, dried fruits etc.
    The ingested amount of sulfur dioxide is cumulative with the amount we normally take in from other foods in which it is added as a preservative. Toxicity affects all organs in general.
    The greatest evidence in humans is detected with morning-after headache, mainly due to sulfites. It is now verified the correspondence in many people between sulfur intake and headaches.
    It is very important that those most sensitive pay special attention to the presence of sulfur dioxide, the People who are asthmatic and allergic, or intolerant , and as often indicated on labels, pregnant women.
    Sulfites can also cause allergic-type reactions (intolerances), with symptoms such as dyspnea in people with asthma, allergic rhinitis (hay fever) and urticaria (hives). In very rare cases, it is possible that sulfites may have caused anaphylaxis, the most severe type of allergic reaction.
    We advise all people with allergies or intolerance to be especially careful when drinking with a high presence of bottled sulfur dioxide (greater than 50 mg/lt) . we remind you that all our WAS(R) labeled wines , guarantee the consumer that there is total sulfur dioxide in the bottle < to 10 mg/lt.( current legislation allows the use of sulfur dioxide in white wines up to 200 mg/lt, for red wines up to 150 mg/lt , for sparkling wines , traditional method or charmat method, it goes up to 235 mg/lt )

    With WAS® brand wines, it has been proven for many years that they do not give headaches the next day, even if you drink a higher than normal amount of wine. We must keep in mind that there is always an amount of alcohol in wine, and therefore wine should always be drunk in moderation.

    The presence of sulfur dioxide interacts with human metabolism; the lack of sulfur dioxide allows the liver to better metabolize the alcohol present and dilutes the effects of alcohol itself on the human body.
    Yes, there is a difference: organic wines are produced without the use of chemistry in the vineyard (no pesticides and chemical fertilizers), but they contain significant amounts of chemical preservative (sulfite) in the bottle; sulfite-free wines do NOT contain chemical preservative added in the bottle, and the standard allows only trace amounts (less than 10 mg/liter), considering that the yeasts necessary for winemaking “naturally” generate small amounts of sulfite. The our method allows winemaking without the use of sulfur (and therefore without chemical preservative) with any protocol (traditional, organic, biodynamic, natural etc).