Our company was created in 2011 as a result of a collaboration with Prof. Fabio Mencarelli (DIBAF – University of Tuscia, Viterbo-ITALY).  Our idea was to test and therefore patent a  scientific and technological method to produce wines with no added sulphites, with particular attention to environmental sustainability and the final product healthiness.

The purovino® method is based on controlled hyperoxygenation on wine grapes and a CIP process of all the equipment with ozone-enriched water.
After the harvest, grapes are fumigated with a specific concentration of activated oxygen that induces  a controlled oxidative stress. This treatment has a pivotal antiseptic function that replaces sulphites activity and induces a meaningful increment of antioxidant substances (polyphenols and anthocyans), healthy for the consumers.
After grapes treatment, all winemaking tolls and instruments are sanitised with ozone-enriched water. The ozonated-water can be filtered and recycled, reducing water demand and costs. At the end of the described process, it is possible to proceed with the conventional winemaking.

The purovino® process is performed only on wine grapes and on winemaking equipment without any further treatment on the wine itself and with no addition of sulphur dioxide.

WINE AND SULPHITES

The use of additives in winemaking is a very common practice, because they facilitate the winemakers job. The most common additive used in wine industry is sulphur dioxide (or sulphites), because it kills almost all bacteria responsible for the wine off-flavour and protects wine from oxygen, extending its longevity. Sulphites are also allowed in organic viticulture.

Despite its positive functions, sulphur dioxide is toxic for human health and exerts a negative impact on wine natural aroma and quality. For this reason, European legislation sets the levels of sulphur dioxide allowed in wines, forcing producers to indicate “contains sulphites” on labels, if their concentration exceed 10 mg/L.

The only sulphites in the purovino® wines are the ones produced during fermentation by yeasts that naturally grow on grapes.

All wines produced applying the purovino® method show a very low sulphites amount and a meaningful increment of antioxidant substances. These substances are not only healthy for consumers (they exert an important protective function on cardiovascular system), but also for the wine itself, because they protect wine against oxidation. Moreover, purovino® wines show an increment in color, an increase of flowery and fruity aromas and an improvement on the bouquet intensity and complexity.

THE PUROVINO BRAND

You can put your signature on it.

The purovino® brand can be adopted by wine producers and farms that adhere to the initiative and who intend to use the purovino® method for the production of wine without added sulphites. Joining is very simple: interested producers can contact us directly or fill in the appropriate attached application.

How does it work.

The purovino® method consists in applying the patented process, as specified in the operating protocol and, thanks to the assistance of our technicians, allows the production of a wine without added sulphites.

The purovino® stamp.

The purovino® logo affixed to the back of the label guarantees the consumer compliance with the entire procedure.

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Azienda Agricola Purovino