Wine Without Walls
WINES WITHOUT WALLS 2018
Wines entering in Wine Without Walls – still wines, semi-sparkling wines, sparkling wines, and fortiﬁed wines must follow these rules:
In the Vineyard: Agronomy in the vineyard follows the objective of growing plants that are healthy and which are extremely resistant to adversities (illness, drought, ﬂaws), therefore special attention must be paid to the biologyical fertility of the soil, the protection of biodiversity and the balance of the vineyard ecosystem.
The wine must be from grapes certiﬁed as 100% organic or certiﬁed Biodynamic (by Demeter, RESPEKT, SIVCBD (‘Biodyvin’) or from grapes that the producer claims would have qualiﬁed for organic certiﬁcation had such certiﬁcation been sought, meaning no NPK fertilizers, no systemic sprays, and no treatments banned under organic rules have been used for 36 months prior to the grapes for the wine in question being harvested.
The wine must be from grapes processed into wine without recourse to micro-oxygenation, reverse osmosis, thermo-viniﬁcation, must concentration, chaptalisation, PVPP, ﬂash pasteurization, or the addition of any of the following: pectolitic enzymes, DAP, Thiamin, ascorbic acid, sorbic acid.
The wine must be from grapes whose alcoholic fermentation or fermentations in the case of sparkling wines and whose malolactic fermentation (where applicable) occur naturally, meaning without recourse to extraneous (eg. commercially prepared) yeast cultures. Fermentation triggered using a ‘pied de cuve’ generated from estate grapes is permitted.
Fortiﬁed wines must be fortiﬁed with certiﬁed organic/Biodynamic grape spirit.
Wines entering in Wine Without Walls – still wines, semi-sparkling wines or sparkling wines – must have the following characteristics:
total quantity of sulphites (sulphites produced naturally from alcoholic fermentation + added sulphites) of no more than 50 mg/l.
Once admitted, the wines will be divided into the following categories:
b) wines containing sulphites additions but that total quantity of sulphites (sulphites produced naturally from alcoholic fermentation +added sulphites) are no more than 50 mg/l.
[Please attach chemical analysis of the samples]
The Judges of Wine Without Walls