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 rely on 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 technologies 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, our philosophy is aimed at bringing producers and consumers together around a natural 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 off.