Artisanal wines: between nature and tradition

The growing awareness of consumers around the world towards the quality of wine production and the progressive and proud awareness of many small winemakers has led, in recent years, to a rediscovery of ancient traditions that has rewarded small territorial artisan productions, identified in common parlance with the lapidary, but imprecise, definition of " natural wine ". Around this definition have been born associations, fairs and proclamations that gather ever larger niches of enthusiasts and wine lovers, united by the search for the authentic and genuine flavor of that perfect combination of tradition, territory and culture well expressed in the French term " terroir ".

Initially born as a revenge against large industrial productions, accused of standardizing the taste and personality of the products, artisanal wines, which bring together small winemakers with increasingly larger segments of the public, have become a rapidly growing phenomenon. Today many wineries in the world, both new and historic, are engaged in the production of artisanal wine, increasingly perceived as “second nature”, such as for example the Italian artisanal wines of Gravner and Radikon in Collio, La Stoppa in Emilia, Dettori in Sardinia and many others. But what are the criteria for defining a production in these terms?

To date, there is no official certification that establishes which productions fall into the category of artisanal wine, commonly defined as “natural wine”. Events of national importance such as Live Wine, Vinnatur, Wine Revolution and Back to the Wine have contributed to spreading and communicating it, proposing from time to time some definition criteria. Distribution companies, brands, participation in fairs and producer associations represent important tools of distinction, but what is most relevant and discriminating is a production approach that, although expressed in different ways, has a very specific physiognomy.

Artisanal wine production: personality and character of the taste of the past

Artisanal wine production is the result of small winemakers who have chosen to cultivate their own vineyards without resorting to the conveniences offered by modern chemistry and to limit human intervention in the cellar, giving up full control of winemaking to rely on time and nature. The intent of many of these winemakers is to return to the traditions of the territory to continue producing as it was once done .

The natural consequence implies that productions are small and limited, marked by a strongly territorial and identity-based organoleptic profile. The particular soil and climate characteristics of the territory, the personality of the vines used and the work of man all contribute together in the definition of nectars with a high taste-olfactory impact in which, very often, it is easy to recognize the flavors of the past.

Sometimes disconcerting, disorienting and controversial, artisanal labels should not be judged according to the canons of harmony of modern oenology, because even small defects can contribute to that rustic and rural imprint that makes them unique and inimitable. Some of these expressions can be defined as "extreme", that is, recommended only to connoisseurs, while others are more accessible and appreciated even by neophytes and the curious. To each his own favorite!

How is an artisanal wine born?

Artisanal wine productions “made as they once were” are born from a production approach closely linked to ancient peasant traditions and far from industrial logic. The agronomic and oenological practices implemented must be as natural as possible, with human interventions limited to the essential and without the use of substances considered “ artificial ”, that is, born from chemical synthesis. Some criteria followed by many small winemakers can help define and clarify the genesis of an artisanal wine:

Artisanal farming practices in the vineyard:

• organic, biodynamic or integrated pest management regime
• propensity to use native vines
• maintenance of traditional breeding forms
• low yields per hectare
• possible conservation of older and less productive plants from a qualitative perspective
• rejection of pesticides, herbicides, insecticides and any other synthetic chemical substance
• significant reduction in the quantities of copper and sulphur for anti-parasitic treatments, promoting environmental balance and biodiversity through green manures, organic and homeopathic preparations
• refusal of irrigation and resorting to fertilisers only in exceptional cases, using only organic substances
• strictly manual harvests

Artisanal winemaking practices in the cellar:

• spontaneous fermentations without inoculation of selected yeasts for the creation of wines with indigenous yeasts
• fermentations at room temperature, without temperature control
• frequent use, even for the production of white wines , of more or less long macerations on the skins
• refusal of corrective and invasive practices, such as micro-oxygenations and reverse osmosis
• refusal or significant reduction in the quantity of sulphites to be used during the winemaking and bottling phases (from which wines without added sulphites derive)
• refusal of oenological additives or other enzymes
• static decantations, simple racking or, possibly, very light filtrations instead of clarifications, invasive filtrations or chemical stabilizations
• use of only endogenous sugars for the refermentation of sparkling wines in the bottle
• possible use of traditional cement tanks for maturation or old or exhausted wooden barrels

The best bottles of artisan wines

If you are looking for artisanal wines online , Callmewine is the answer to your every desire. Within our selection you will find a wide selection: from the most famous artisanal producers in the world to the vignerons yet to be discovered. Let our personal sommelier guide you to meet your needs, or compare the accurate descriptions to choose the bottle that best suits your tastes. You will be able to savor the true essence of the most extreme terroirs and the most rustic labels as well as wines with hidden refinement and those more accessible to a still inexperienced public, all at prices starting from ten euros.