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On the 1st of October 2014 BioIntegrale.it, started its activity. Both in italian and english, this website talks about a new agronomical way and a new life style.

During this year the project grew, we could almost say it “ripened” – using agriculture vocabulary.
Media definitely noticed us and they dedicated articles, posts and videos talking about this new project from all point of view, including agronomical practices to come and enological procedures already in use.

Let’s take a quick look at those who talked about the several issues of BioIntegrale: the project, the enological practices, the wines. Enjoy your reading!

Being BioIntegrale: the project
Luciano Pignataro wineblog starts from the word BioIntegrale to explore this new way of practicing viticulture which pays much attention to the environment. Thanks to the experience made in Sardinia at Olianas (the first 100% Biointegrale estate we have already talked about), Pignataro wrote a post not only talking about the estate but also focusing on the concrete developing of BioIntegrale philosophy, considering the cellar, the enological and agronomical practices. Learn more reading here.

Also ANSA (National Agency Associated Press) wrote about BioIntegrale: they published our Decalogue, and spoke about the working animals to keep the rows clean and to plough the soil, the phases of the moon and Steiner thought…If you want to read that article click here.

Do as the BioIntegrale do: enological practices
One of the main points of BioIntegrale philosophy is the recovery of agronomic practices from the past. Specifically, aging the wine inside amphorae (terracotta jars) is a very actual issue which is acquainting popularity also outside the Biointegrale world.

At this regard, it is interesting to know what’s going on in Spain: Intravino blog focuses on that market describing it as a still, cautious market which considers the combination between wine and terracotta with a certain reluctance.
Too bad, because in Italy there are very respectable results. To read the article click here.

Also vinodaburde.com wrote a post about wine and amphora commenting an article from Business People: the amphora is a – material giving the chance “to breath” to the most aromatic and rich in tannin varietals- concluding the post saying that: -if the 90s and the first years of 2000 were the years of barrique and small barrels, the ’10s seems to be the ones we’ll go back to the future thanks to terracotta jars-

Becoming BioIntegrale: the wines
On Intravino Andrea Gori, after mentioning the advantages of terracotta (excellent thermal insulation, no addition of tannins and aromas; oxygenation; ability to bring out the fruit), ends his article with the comments on his tasting on 5 wines made in amphora, including Elena & Stefano Casadei’s “Le Anfore”, who know very well about BioIntegrale. To learn more, click here.