The coordination of a lot of work has immediately required the involvement of national and regional authorities in order to structure and consolidate everything and compare it with the outside. Hence the worldwide accredited institution is called O.I.V.. These steps are critical to the credibility and validity of the work already completed and yet to be performed.
The regulations involving wine are so precise, down to the smallest details, that we cannot completely ignore them when addressing the topic of “natural” wine discipline. The appropriate professionalism is required to begin to approach this sector and establish fruitful collaborations with those who have had full knowledge for a long time.
Man, in the course of his history, has always cultivated the vine and wine has always existed. In fact, “natural” wine accompanies the history of human agriculture. This does not mean that the wines were "good". Indeed many of them plenty of defects, including the inability to age. “Farmer's wine”, has excelled often more for its flaws than for its quality and only a few have managed to do well. But it is above all through technical and scientific knowledge that great progress has been made and contributed to the huge success of wine. Unfortunately there are also some who have abused the new opportunities offered by technology and research by “building” products that are not worthy of the wonderful history of wine.
Any regulation must begin with how and where the grapes are produced. Then detailed analysis of the agronomic side and management of the vineyard must be made, including the most fundamental moment – the harvest decision. It is also crucial that the origin of the grape be fully traceable back to the artisan producer, who must assume responsibility for it.
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For instance, we should make an important and urgent request for legislative amendment concerning the volatile acidity level, currently defined in far too confined values caused by the use, sometimes massive and not declared, of SO2, a product harmful to our health. Today, many natural wines exceed the level of volatile acidity permitted by current global standards and are therefore illegal. This would represent a major legislative step towards which effort is needed, especially to scientifically demonstrate that volatile acidity is not critical, if correctly balanced within the complexity of the wine. This theme further corroborates the thesis that to produce ’organic-natural’ wines is a very demanding endeavour, nor can it be achieved with any variety, in any environment or under any climatic conditions.
For these reasons, and others, it is crucial to propose rules and disciplines that are not extemporaneous individual initiatives, but backed by serious institutions and underpinned by robust scientific basis.