Our method
Science at service of nature
The Purovino project stems from a simple yet ambitious vision: to make wine with a low sulfites content, concentrating only on the sulphites naturally produced by yeast activity, enhancing what nature already has within itself. This idea took shape in 2011, thanks to a research that began a few years earlier with Prof. Fabio Mencarelli and the team at the University of Tuscia in Viterbo. Our method, now patented, is the result of a combination of observation, experience and technology. We did not want to imitate the industry, but to imagine another way of making wine.
HOW DOES THE PUROVINO-METHOD WORK
It all starts with the grapes, harvested by hand as in the past. We then apply a controlled hyperoxygenation treatment: calibrated exposure to above-atmospheric concentrations of activated oxygen. This step (controlled oxidative stress/treatment), combined with cleaning and sanitizing with ozone-enriched water (CIP system), allows us to naturally reduce the microflora on the grapes without resorting to the use of sulfur dioxide. The result? We eliminate the need to use sulfites thanks to a natural antimicrobial effect and, at the same time, we enhance antioxidants such as polyphenols and anthocyanins, which are beneficial for the longevity of the wine.