Malta Independent - - LIFESTYLE & CULTURE -

was farmed con­ven­tion­ally (with chemical her­bi­cides and pes­ti­cides) and one that was farmed or­gan­i­cally of­ten re­mark that the or­ganic wine is more flavour­ful and bal­anced. Some have sug­gested that the con­ven­tion­ally farmed grapes can ren­der wines with muted or un­nat­u­ral flavours.

We of­ten hear that “great wines are made in the vine­yard”. The case for or­gan­i­cally farmed wines epit­o­mizes this con­cept. Be­cause if the fruit is as pure and nat­u­ral as it can pos­si­bly be, the re­sult will be wines that are the purest ex­pres­sions of those grapes. If con­sumers con­tinue to de­mand or­ganic wines, more and more grape grow­ers and pro­duc­ers will com­mit to or­ganic farm­ing. The re­sult is pos­i­tive on mul­ti­ple lev­els: it is bet­ter for the environment, it is bet­ter for our health.

“I ad­dress three key tech­niques of vini­fi­ca­tion; achiev­ing a nat­u­ral tem­per­a­ture bal­ance in the Qvevri; wine fer­men­ta­tion and ag­ing and re­mov­ing tar­tar from Qvevri wine.” Wine­mak­ing in fac­tory con­di­tions that re­quire chemical ad­di­tives to ren­der a de­sired sta­bil­ity and clar­ity to the wine is very dif­fer­ent from the tra­di­tional meth­ods us­ing the Qvevri.

What are the ben­e­fits of MarCasar’s wines?

Most guests want to en­joy wine at a party, but it can be off-lim­its for peo­ple with al­ler­gies and sen­si­tiv­i­ties.

“At their finest, nat­u­ral wines can truly ex­press what’s great about the place they come from... the soil, the cli­mate. Con­sumer­aware­ness of wine be­ing a pos­si­ble gluten risk is not well known and there is a need for the gluten­free pub­lic to be ed­u­cated,” ex­plains Mark. The fer­ment­ing prac­tices at MarCasar’s win­ery are suit­able and up to scratch for ve­g­ans and veg­e­tar­i­ans.

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