Above Wines: Unveiling the Essence of Italian Pleasure

Raw & Real Italian Wine, Food, Culture

Why I Would NEVER Use Wild Fermentation

Why I Would NEVER Use Wild Fermentation

Why I Would NEVER Use Wild FermentationAldo Bove
Published on: 02/02/2026

Fermentation is the heart of winemaking. Once grapes are ripe, their sugars are converted into alcohol, CO₂, and heat by microorganisms. In our world, the heroes are yeasts—specifically Saccharomyces cerevisiae, the same family used to make bread and beer. After centuries of study and practice, we know this yeast ferments cleanly, finishes the job, and protects both the wine and the person drinking it. Wild fermentation, on the other hand, means letting whatever is living on the grape skins start the process on its own. And yes, fermentation will happen—but the question is: Who is really in charge of that tank?...

Wine Culture
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Contains Sulfites: Separating Myth from Reality

Contains Sulfites: Separating Myth from Reality

Contains Sulfites: Separating Myth from RealityAldo Bove
Published on: 26/01/2026

t’s important to understand that the presence of sulfites in wine is not dangerous. Rather, sulfites are one of the multiple tools a winemaker uses to preserve wine over time. Think about white wines: they naturally have fewer antioxidants, so they need help from the winemaker to maintain their flavors for one, two, or even three years. Red wines, on the other hand, have more natural antioxidants and higher tannins, which gives them a better natural ability to protect themselves against oxygen...

Wine Culture
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