Dinamiche Interpretazioni: wines that respect nature

Launched in 2004, our Dinamiche Interpretazioni project highlights the experiments and insights of producers who, in the vineyard and in the cellar, are reviving ancient agricultural and winemaking practices or embarking on innovative paths with the aim of cultivating vines in an environmentally friendly way and, consequently, producing healthier wines.

The balance between human labour and nature is the keyword of this project and the philosophy of the companies involved, all united by the desire to create labels with minimal impact on the environment, using both traditional methods and cutting-edge techniques.

The decision to identify this project as Dynamic Interpretations rather than using the more common term Biodynamic Wines stems from ethical and conceptual considerations: we believe that the term ‘biodynamic’ is, in this context, an inappropriate generalisation. With Dynamic Interpretations, we aim to recognise and promote the work of those producers who, rather than adhering to a standardised protocol, recover and reinterpret practices, sensibilities and knowledge handed down from previous generations or rooted in their own territory. It is therefore an approach that focuses on continuity with family and local experience, restoring authenticity and identity to each winemaker.

The differences between a farmer from Etna and one from Collio, to cite just one example, are numerous and substantial, and cannot be encapsulated in a single, standardised definition. It is precisely in these peculiarities, in the Dynamic Interpretations that each territory and each individual develops, that the deepest value of the Project lies.

All Dinamiche Interpretazioni producers devote great attention and particular care to the vitality of the soil: plants, animals and land must coexist independently. A return to viticulture as it has always been in past centuries, before the introduction of chemicals, i.e. based on human labour, green manure and natural preparations (such as nettle macerate or silicon powder to absorb moisture), to which are added copper and sulphur-based treatments and biodynamic preparations (such as horn manure and horn silica).

In the cellar, this translates into the use of spontaneous fermentation, indigenous yeasts, limited or very limited use of sulphur dioxide (in some cases completely absent), limited temperature control and no filtration.

These vignerons embrace, and in some cases reinterpret in a contemporary key, traditions and practices that have been handed down from generation to generation over the millennia and centuries, giving life to natural and biodynamic wines that not only respect nature but are also good for your health, as they contain no chemical residue

For a clear and shared classification

We feel the need to clarify, from a lexical point of view, some of the terms used in this field, providing some definitions, entirely arbitrary, which we believe could form the basis for a clear classification agreed upon by all.

• MACERATED WINES: wines whose vinification has taken place in contact with the skins, sometimes with the stems, for at least the entire alcoholic fermentation phase. To be of high quality, these wines must be made from genuine grapes that have been treated as little as possible and are perfectly healthy.

• ORANGE WINES, also known as ARANCIO or ARANCIATI, are wines: whose skins have remained in contact with the must/wine for a long or very long time during vinification; which have undergone more or less prolonged contact with oxygen; produced from white grapes whose colour naturally tends towards coppery pink or orange hues (a classic example is Pinot Grigio).

These wines are only included in our catalogue if they are also macerated and only if their colour is not solely the result of oxidation.

• WINES AGED IN AMPHORAE sometimes exhibit these characteristics, which do not vary depending on the container.

Our Producers

• Trentino: Castel Noarna, Francesco Poli, Limina, Salvetta, Vallarom, Villa Persani, Vindimian Rudi

• Alto Adige: Radoar

• Veneto: Casa Belfi, Menti Giovanni, Tessère

• Friuli Venezia Giulia: Damijan Podversic, Draga, Klanjscek, Kcjancic, Ronco Severo, Skerk

• Emilia Romagna: Cà de Noci, Tenuta Santa Lucia

• Toscana: Cappella Sant'Andrea, Castellari Isola del Giglio, Dalle nostre mani, Podere Gualandi

• Lazio: Antonelli Marco, Antiche Cantine Migliaccio

• Abruzzo: Ausonia

• Campania: Bosco dè Medici, Casebianche, De Beaumont, Lunarossavini

• Puglia: Estasi

• Calabria: Feudo dei Sanseverino

• Sicilia: Cantina Marilina, D'Amico Salvatore, Ferrandes, I Vigneri Salvo Foti

• Sardegna: Quartomoro

• Francia: Domaine Achard, Domaine du Gringet, Lambert, Landron Jo, Meyer Julien, Reverdy

• Spagna: Credo, Fil-loxera&cia, , Recaredo

• Germania: Ruck Johann

• Portogallo: Miguel Barroso Viegas Louro

• Georgia: Raberi Marani, Nagdi Marani