From wine Observatory maintain that the natural wine is the future of wine. Why? Because agriculture is toxic posthumously. Although it continues to practice, will have to go in the recession. And take a long time the whole cycle of conversion, so the more we are talking about the negative consequences of the devastating practice of the environment in which we live, we will give the issue more visibility. What transcendent! If This is understandable and not without reason. From our home until Barak Obama in his receptions , wine served natural or organic. Why is that? Probably because we do something to make things start to be otherwise.
From the observatory of wine, we're doing a tour in DEPTH in the world of natural wine in Spain. They are counting come in a while. We leave to the path, we know the producers, we enter their lands, we tasted the wines and what we the world from this blog. And now take a new Giant Step.
So we brought a producer to submit their creations to the lovers of wine, tourism promoters, vendors and predictors in the house of a restorer that is dedicated exclusively to the disclosure of gastronomy and oenology wild.
Samuel met in Madrid to Cano to tell how it makes its wines by variety, until the Patio Assembly (shyrah, Tempranillo and Petit Verdot Gracian), with an audience of advocates of alternative tourism , wine shop owners , prescribers of natural wine in and out of the network as Javier Pulido , Nacho Well , Bentley , importers / exporters and wine lovers, those who already know to those who dared to try and discover them. It all happened in La cave du petit . And Charles, his alma mater, was not in Samuel saga, presenting think that almost everything you have in your cellar, which we premitió to everyone present to experience and compare the expressions of natural wines and Spanish French. I am convinced that we all left there thinking to export the model to each cardinal point of Spain, in order to raise awareness of the natural wine to be among the prime movers within the professional sector and among his followers, who will be in definitva and Always tell the world responsible for their findings.
Dear Samuel, I am happy to hear from the tuning of your wine with you, because it can not be otherwise. doing things like you doing ... can not be better.
A special greeting to Malena by the relentless pursuit of nature, which we share, though not in all places possible and in the payment of my dear dear friend.
A hug and good wine from the south.
Is there artificial wine? Water with dust?
Sorry, but I put in quarantine any label that put "green", "natural" or similar. People actually measures the environmental impact of the entire process of production and marketing of their wines? Just takes someone a surprise that the environmental savings of using non-industrial fertilizers, which worsens consuming more fossil fuels in the transport of organic fertilizers, for example. Or you need more natural areas to deforest otener the same output.
If there are people really aware and committed, which I applaud and admire, but unfortunately many joins other fashion and jumps on the bandwagon of organic, natural and biodynamic, because it is "cool" because it allows their products more expensive and because in the future will sell more.
Greetings and congratulations to the truly committed.
Smiorgan
Obiamente not going to say that Spain is marketed as a powder water bottled wine, although there is this product (see http://www.antociano.net/blog/index.php/2007/08/vino-en-polvo / )
What if there is juice powder. For indeed all the wines come from the grape juice, a natural product, but we call natural (or whatever you want to call everyone, that the name is unimportant, what matters is the content) if they can be presmir juice fermented grape and nothing else.
Below I detail some of the "dust" that can carry the wines, of course all legal, but natural. The information I have extracted the following link
http://bodegamarenas.blogspot.com/2008/05/asociacin-de-productores-de-vinos.html
"Potassium bicarbonate, antioxidant (ascorbic acid), stabilizer (potassium bitartrate), preservatives (sodium metabisulfite, SO2), nitrogen and aromas authorized.
Prepared using: selected yeasts, yeast nutrients and copper sulfate. Clarified with: egg white, bentonite and pectinolytic enzymes in addition to chemical pesticide residues "
Also provided are synthetic yeast to wine aromas and flavors default, to give the wine the character you want without further intervention than that of the "dust" adequate. Obviously not all wines using these products while not denominated natural, but if the label reflect the actual content of each bottle, we would know who uses it and who does not, and you may then decide
There Nacho, a good explanation, yes sir. Smiorgan have
..... dae have to try some natural wines and thus we have a criterion. Already advancement that are different ....
First, GRACE, all on Thursday for giving me the opportunity to enjoy an evening with you amazing, even I have in mind that wine made by a little kid of 19 years, with a bestial acidity and originality.
As for natural wine, those who do and those who appreciate and know what is the bonus you have, you like your Smiorgan dude, that's fine, Peter also denied three times. Only I invite you to try my wines and see at least do not fool anyone: "do what we say and say what we do."
But you do your calculations, I used to conventional farming, even with a slight plus in all, I've always liked to go a little ahead, at least in my area. I use pelletized compost or manure of cattle. The compost at a dose of 1000kg/ha each year and the organic 20000 kg / ha every 3 years bone 7000Kg/ha year. The compost and manure to the farmers bought next door, no more than 25 kms. The mineral fertilizer that I used and ultimately to increase the dose tube to fertigation 1000kg/ha in winter and in summer, with increases exceeding great and some imbalances ph pronounced Almeria brought me over 500 kms, so no fertilizer is that I use more diesel if the organic or mineral, do your account.
As pesticide treatments, I have 8 years untreated vines with systemic or other chemical Product details, just a coat of sulfur before flowering and not every year, this year I have not given any. The typical in my area is that treatment with antioidios, stimulating flowering, leaf compost, insecticidad and some copper or mancozeb, before flowering, a hand of cupric sulfur after bloom and if a cool spring or summer treatment with antioidio stormy, and antibotritis antimildiu in August. I think the environmental impact is greater than mine, above the glass I sulfur is what made the backpack because I spend less. As to the hills of deforestation to plant more, I think maybe in another culture, but in the vineyard where they have to distill 8 million hectoliters per year of surplus, I do not think missing vines.
But hey, if we want to continue quarantining, you will see, we take many years, especially in Spain. Invite you again to meet us, try our wines and our products and then if you want us to take them out of quarantine.
As for you Richard, good to read you, to see if I hang a summary report of the 2009 harvest has been very complicated. A hug to the south.
Malena, I could be with you all the time I would have liked, but there were many people and all wondering, I was glad that Eva knew that both I told you about her and she you. I was happy to hold you again and hope to repeat soon with more time and more quiet, but had so much wine to taste .....
Health and wine
Malena,
Congratulations for the work you do for the natural wine. Some say without knowing very easily ...
And Samuel, to see if we are in one of these, and how eager to try the 2008 ...
Regards,
Mariano
What there is is looking forward to chat and meet. And this is what needs to be favorcer: spaces for the meeting.
For the match in 3D and virtual meeting. So every time I hear Samuel Cano submit their wine and their ideas, sorry have not yet half in which to express itself ;) What Samuel with this blog we're all waiting more than new wine? :)
Nacho, a notable contribution with rigor and respect. Always an invitation to learn more and think. I follow the steps for the world and the steps we sometimes find :)
Smiorgan wants to know. Asks questions and is in the right place. Questions, concerns, questions. I think it has information and curiosity as to establish their own criteria that is what it is. The more we are asking and understanding that is the curiosity that killed the cat also moves the world, the better :) Welcome to this space that belongs to all wine lovers bieintencionados ;-)
Mariano, thank you very much for being there. I love to expand the conversation on this blog too :) mileurismogourmet
Let's see if we produce a new meeting this time in Barcelona and we will know more and we are extending the conversation :)
Richard, the man who brings the wines of south ... we have in coals of bio wines of Uruguay wanting! Nacho spoke very well in his blog about Pissano, you will zoom around and see what you have? :)
The conversation is open, the model is to assemble, and continue making and drinking good wines counting!
Salut and wine :)
First of all, if my comments have offended anyone, I apologize in advance. It was not my intention to create this mood disturbance.
Nacho, you know what I meant. Do not leave me with stabilizers, preservatives and others, what they are. The shots were not going out there, besides being a rhetorical question. Who uses synthetic yeast and condemns their wines to be more than plenty, let him / her. These are sold as taste, when changed, see if you are hunting and trapping of yeast fashion.
Sybarite, I tried natural and biodynamic wines, and I have already spoken about this with people who make them wine. I do not doubt for one moment the wine quality, many people say just adds to daterminados ideological movements because it is nice, because it's trendy or because they see in the future things will go out there (as I hope so too) . If you look my comment is congratulating those who really do things with conviction and life philosophy. And by that I mean not only the wines. Cone, I just spend the weekend making determinations of physicochemical parameters in various parts of a river above and below farms and livestock, making sampling of macroinvertebrates to determine water quality, etc etc. Do not go around criticizing and talking about.
Samuel, I have thought that I was attacking you or your way of working. It was not my intention, I repeat, customize. And look, give me numbers and figures. Olé, for that matter. Convince people well, with real data, not dogmas of faith.
Malena, of course there want to chat and meet. And doubt. And to hear explanations that convince. Now, if you do not want conversations in which entry is not accepting things without more, please, be questioned ... for nothing, we leave it and go. Congratulations again for the blog.
Again, if someone was offended, sorry, that was not the intent of the comment. Doubt, always. Long ago I do not believe things because I have so the beautiful. That if I'm not a cenutrio, if things add up and are convincing, and s is.
Greetings to all.
I really interested in the issues that arouse passions, that is to be alive. Without losing the respect, This is understandable it is. Do not be afraid of the discussion or ask much forgiveness. Smiorgan this is a free space, so I reiterate that you are totally welcome. I'm about to post a publiar following your line in the sense of the dogmas of faith. We! Salut, fine wines and high passions :)
Malena, I apologize on all with whom you felt attacked and / or offended.
I have no fear of the discussion, I have some pretty clear ideas and whenever you need, will defend.
I hope this post on dogma.
Greetings.
Hi all, first Smiorgan, I do not feel offended or anything, but the written language always brings these little problems. The way to expound my ideas and arguments, when I'm talking about is not as serious as I write, but not do otherwise. I was not offended or anything, I have little in this wine, just 3 years, but from the beginning, when I decided to use nothing, not add anything and go in the hold as we had 7-8 years in the vineyard, everyone told me I've done for fashion or grant. No I have to explain anything but this year 2009 is the first I've got vines in ecological agriculture, certainly not yet been certified, have received no subsidy, no ecological tagged in, even natural, do not put the vintage and variety, I sell what I do and explain what I do because I have nothing to hide, but that is not normal. I understand very well what you say, I know many wineries that use ecological everything and when I say everything is all, because the former is authorized and the second doses are minimal to avoid problems. Still are certified and labeled.
Really, I did not feel attacked, but I always like to give arguments to discuss an idea that convinces me, and not trying to convince anyone or preach in the wilderness, but if my ideas do not seem "dogmas of faith."
The fact is that we will continue discussion.
Health and good wine.
Smiorgam not think anyone was offended, or is this the impression we want to leave, just bring information on issues planteabas. I guess what you wanted to reflect the natural end is not it the most suitable, but is that has been used in France for a long time, which is the country where there is more tradition in the elaboration of such wines. As I said and my response the term is not important, what we reflect is a commitment to the vineyard and the wine of those who are behind these wines, which, I assure you that I know none do so for marketing, but by personal conviction.
No, if the thing will not agree.
Mulling over the issue, Nacho, maybe if the word natural is the most appropriate, and I mix apples with oranges the natural rolling green. I assume that natural is at least some principles of organic farming, but I'm very tired of seeing people hanging medals green where either through ignorance or to take advantage of the situation, their products are not of ecological or the smell. And watch out, I'm not a radical environmentalist or anything like that.
Samuel, giving ammunition is the best way to close mouths and gain credibility. Not everyone can. I applaud the people of conviction fighting to bring forward their ideas.
That said, the atmosphere relaxed, I promise when I can start looking for these Patio. And Samuel, as every time I go to Galicia, I get the whole piece AP-36, one day show up in your very Patio and tell me everything first hand.
Greetings.
Smiorgan, so that you suck all the AP-36 whole piece is the best excuse, the vineyard from where many of my grapes are glued to it, also right next to the exit of Mota del Cuervo of the road, so as upload or go down, and do not pass, then do not expect to relax the tone of my interventions.
Health and good wine.