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{"id":3402,"date":"2010-11-18T12:32:32","date_gmt":"2010-11-18T11:32:32","guid":{"rendered":"http:\/\/vinosseur.com\/?p=3402"},"modified":"2010-11-18T12:32:32","modified_gmt":"2010-11-18T11:32:32","slug":"a-tasting-note-valli-unite-dolcetto-diogene-2009","status":"publish","type":"post","link":"https:\/\/vinosseur.com\/a-tasting-note-valli-unite-dolcetto-diogene-2009\/","title":{"rendered":"A Tasting Note: Valli Unite Dolcetto Diogene 2009"},"content":{"rendered":"
<\/a>What?! A cooperative making wines without the addition of Sulfur?! Is this possible? Yes it is!\u00a0 The Valli Unite coop in Alessandria, Piemonte was formed over 30 years ago by three men who merged their vineyards and built stalls for their farm animals in order to use organic manure.\u00a0 They saw organic farming as the way of the future, and from this was born the Valli Unite coop.<\/p>\n Today, they are a group of 25 people working together.\u00a0 Their viticulture follows closely the belief that wine drinkers should drink\u00a0 little, but well.\u00a0 In their wine production, the aim is to let the wine remain as alive as possible so that it is the true reflection of the grape.\u00a0 They use old cement vats to ferment their reds later transferring them to barrels.\u00a0 This wine was bottled without filtration. No sulfur was used from the beginning of fermentation to time of bottling.\u00a0 Here are my thoughts:<\/p>\n