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AVOID WINE STANDARDIZATION


In Gressan, at the gates of Aosta, is the Cunéaz winery, a small winery. With a few thousand bottles produced, they apply an agriculture that is as respectful as possible of the environment and the ecosystem, so the rows do not know the use of herbicides or pesticides, but are treated exclusively with copper and sulfur. In the winery they try to follow a philosophy aligned with the choices that are implemented in the vineyard: the use of sulphites is reduced to the bare minimum, the winemaking involves the least possible use of chemical agents, and the yeasts used are chosen in order to avoid the standardization of the wines, but above all to not alter the characteristics of the grapes.

AVOID WINE STANDARDIZATION


In Gressan, at the gates of Aosta, is the Cunéaz winery, a small winery. With a few thousand bottles produced, they apply an agriculture that is as respectful as possible of the environment and the ecosystem, so the rows do not know the use of herbicides or pesticides, but are treated exclusively with copper and sulfur. In the winery they try to follow a philosophy aligned with the choices that are implemented in the vineyard: the use of sulphites is reduced to the bare minimum, the winemaking involves the least possible use of chemical agents, and the yeasts used are chosen in order to avoid the standardization of the wines, but above all to not alter the characteristics of the grapes.
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