OUR PHILOSOPHY
Consumers are increasingly concerned about their food supply. The growing need for transparency is a challenge that food industry manufacturers have had to address … except in the world of wines and spirits!
Aside from a few allergenic products, additives are not indicated on labels, although wines paradoxically contain more and more of them.
There can be a significant economic temptation for producers to include these additives. Faced with strong international competition, price often takes precedence over the risk of a low-quality product, and probably soon over brand image as well.
For this reason, Oenodia has been offering subtractive techniques for the past 25 years. The goal is not to add exogenous “stabilizing” compounds, but to extract the unstable (and therefore undesirable) compounds from wine.
Beyond the absolute guarantee of the physical processes, this philosophy is aimed at bringing producers and consumers together with an ever healthier product.
Just as with art, perfection in oenology is achieved not when there is nothing more to add, but when there is nothing left to take away.
PROVEN KNOW-HOW, WITH TECHNIQUES ADAPTED TO THE WORLD OF WINE
Oenodia’s commitment can be summed up with one number: 100%.
100% customer satisfaction!
Quality treatments without any additives!
Extractions that do not compromise the pleasure of tasting your wines. A pleasure that is… 100%!
A RESPECT FOR WINE
Oenodia’s Ecoprocesses do not affect wine in any other way than how they were intended!
STARS meets consumer expectations, with no additives in the wine.
An ongoing concern for the quality of the finished product and a respect for the environment.
A SHARED PASSION
Oenodia is dedicated to the same interests as its clients. This commitment is carried out on a daily basis by a team of experienced oenologists.
Wine reflects a culture, the personality of those who make it, the expression of a terroir.
To respect this uniqueness, Oenodia has assembled a team of oenologists who share with winemakers their respect for the grapevine’s product, the mastery of production techniques, and the knowledge of the wine-growing market and its major challenges.