Category Archives: Wine making process

More on sulphur in wine, now the negatives

Following up from the last post, here's the counter-point to the summary I added in the previous post about sulphur from the Berry Brothers and Rudd blog, from the same source. Again in quote and bullet point form, the author argues against using any more sulphur in wine, than naturally occurs. Here are his counter…
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Being sustainable “pays off”, apparently

It seems like a misnomer in many ways. The idea that being more sustainable pays. Of course it must, or your organisation, or winery, won't be around in 5, 10, 20 years time. But in a narrower context, the question about how environmental and social improvement to business operations contribute to the bottom line, and…
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Giacomo Conterno of Poderi Aldo Conterno wines on sustainability in Piedmont

On a recent tour of Barolo, Barbaresco and Alba, amongst other fabulous places in Piedmont, I interviewed Giacomo Conterno of Poderi Aldo Conterno wines, at his sprawling and elegant HQ in the midst of classical Northern Italian countryside. Put it this way, I've had worse days. Here's the interview on soundcloud, and it's embedded below.…
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Wine and sulphites, a solution looms

One of my stock questions when I meet winemakers is about sulphites. Unlike yeasts, or climate change concerns, or organics, they don't like to talk about sulphites. Almost all will gloss over the topic and move on as fast as they can. I can guess why. It's not that sulphites are bad for most people,…
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