Coadjuvants and other substances: it is possible to act on the must or the wine in order to “correct” possible defects, for example by adding concentrated must to increase the sugar content, correct acidity, add tannins, and so on.

We have chosen never to use these correctives, as they are useless if, given a privileged environment like our own, and with good work in the vineyard, properly ripened grapes are obtained.

The only substance we use is sulphur dioxide, as this is indispensable for first class conservation of wines.

However, we use only a very small quantity, the minimum indispensable to do its job without any disturbance to the wine drinker.