“Vini di luce” is not just natural wine, but a new, yet ancient cultivation method, which combined with the strictest natural-biodynamic measures, allows us to obtain natural, vital wines, rich in energy and highly bioavailable through a more natural and healthy agriculture.
WHAT IS VINI DI LUCE
“Vini di Luce” is a path conceived by Alessandro Filippi, which is divided between the part on the ground, the agriculture of light and carbon, now also used for other crops, and the part in the cellar, the Vini di Luce method. A method to restore the right levels of carbon in the soils, obtain naturally healthy plants without the need for pesticides, and bring back all the taste and energy of the territory into the fruits.
WINES OF LIGHT
THE LIGHT WINE METHOD
The integration of the Vini di Luce method with electroculture techniques promotes greater production, higher quality, and increased resistance of plants to pests and diseases.
Using suitable electromagnetic fields helps create phenomena of water ascent from the soil, increasing its availability to the plant, promotes biochemical exchanges in the soil, and the formation of a fertile substrate.
All life develops thanks to electromagnetic fields, and their quality is crucial in determining the health or poor development of a plant. Using them responsibly is essential to foster the creation of an ideal environment for the growth and vitality of plants, not forgetting that these will also benefit humans above all.
Vini di Luce, with the help of specialized consultants, is committed to research and development of technologies that work with excellence in this field, with countless advantages in terms of product quality and vitality.
THE FERTILE GROUND OF THE FOREST
Let's observe the forest: it is alive, it is mighty, it is fertile ground, yet no one fertilizes or tends to it. What is the secret?
The intuition of light and carbon agriculture was born in me when I came across studies dating back to the late nineteenth and early twentieth centuries, on why a forest soil is so fertile compared to agricultural soil.
In the forest, no one goes to fertilize or apply treatments, yet mighty plants grow there such as oaks, beeches, or cypresses. Plants that can even penetrate rock on substrates that practically have only a thin layer of soil. What allows all this strength, this power?
Studies have shown that the credit for such soil fertility goes to vegetal carbon coming from the slow degradation of lignin, the woody material that falls and covers the ground like leaves or branches. Carbon contributes essentially to the growth of the best microorganisms in the soil, to root development, and to the absorption of mineral salts present in the soil.
The agents responsible for this process are a series of hundreds of thousands of microorganisms that on one hand degrade the organic matter, especially lignin, transforming it into organic carbon of plant origin, and on the other hand enter into symbiosis with the roots enhancing the functioning of the root system.
Magenta sulle Bucce
Soave DOC
The most famous white wine of Veneto remains in contact with the skins for 48 hours, resulting in a more structured, fuller-bodied wine with an intense color and more aromatic aromas.
Magenta Noûs
Soave Classico DOC - Castelcerino
The most famous white wine of Veneto. Expressed at the peak of its expressive potential.
Bolle di Magenta
Garganega sparkling IGT Verona
A wine characterized by extraordinary drinkability, fruity maturation, and a very intense structure, lightened by these bubbles that are never excessive but are stimulating to the palate and ensure an interesting pleasantness.
Catarratto
IGP Sicilian Lands
White wine derived from only Catarratto grapes vinified according to the ancient local tradition without the addition of enzymes and selected yeasts.
Nero d'Avola
IGP Sicilian lands
The power of Sicilian red. Wine with an intense ruby red color with garnet reflections, on the nose you can smell ripe fruit aromas, combined with tertiary hints of tobacco leaves and black pepper. On the palate, it is full-bodied, with great structure and, despite the significant alcohol content, it remains very drinkable thanks to good acidity and the typical minerality of this territory. Well-present tannins in the evolution phase.
