VINOS DE PARRAS ANTIGUAS - Vitis Magazine

la entrevista face to face
SóLO LO pUeDeN hACeR vINOS SIN
SULfUROSO CON vIñeDOS ORgáNICOS,
DONDe tODOS LOS eLemeNtOS eStáN
eN COmpLetA ARmONíA.
De LO CONtRARIO, LAS BACteRIAS
LáCtICAS pUeDeN DOmINAR eL meDIO
y pARALIzAR LAS feRmeNtACIONeS.
yOU CAN ONLy DO wINeS fRee
Of SULfUR DIOxID wIth ORgANIC
vINeyARDS, wheRe ALL eLemeNtS ARe
IN tOtAL hARmONy. OtheRwISe, LACtIC
BACteRIA CAN tAke OveR AND BRINg
feRmeNtAtION tO A StANDStILL.
30 ▼ Vitis Magazine l julio/agosto 2011
for example, thrives in the presence of sulfur dioxide and
imposes itself over other populations. sulfur dioxide acts
selectively. in our case, we do not favor any element over
others, and microorganisms are left to behave naturally. the
first yeasts die when the must reaches 4º of alcohol, but
others “take the baton” and do their job until the wine is
completely dry.
– But surely you can’t do that with any grape variety. It
must have certain characteristics…
– you can only do this with organic vineyards, where all
elements are in total harmony. otherwise, lactic bacteria can
take over and bring fermentation to a standstill.
– Well, fermentations are OK, but what comes after
that?
– the wine reaches its own balance. only bottling is a
delicate process. you have to do it quickly to keep oxidation
to a minimum.
– And how does the wine evolve without sulfur
dioxide? Does it have the same aging potential?
– “i’m not afraid of air”. the aging potential depends
exclusively on grape quality. a conventional wine loses all its
sulfur dioxide after just 5 years. Everything is used during the
chemical reactions. so, what are we talking about? a wine’s
quality and potential have nothing to do with the use of
sulfur dioxide.
– But you also need high levels of phenolic compounds in