Project Description
AGRICULTURE, ARTISAN, ARTIST.
The pursuit of premium natural wines.
“A” AS FARMERS
“A” AS CRAFTSMEN
“A” AS ARTISTS
Only those who cultivate the vineyard directly can establish a correct relationship between man and vine, and obtain healthy and ripe grapes, exclusively with natural agronomic interventions.
“Artisanal” methods and skills are needed to implement a viticultural and oenological production process that does not modify the original structure of the grape, and does not alter that of the wine.
Only the “artistic” sensitivity of a producer, respectful of his work and his ideas, can give life to a great wine where the characteristics of the territory and the vine are enhanced.
“A” AS FARMERS
Only those who cultivate the vineyard directly can establish a correct relationship between man and vine, and obtain healthy and ripe grapes, exclusively with natural agronomic interventions.
“A” AS CRAFTSMEN
“Artisanal” methods and skills are needed to implement a viticultural and oenological production process that does not modify the original structure of the grape, and does not alter that of the wine.
“A” AS ARTISTS
Only the “artistic” sensitivity of a producer, respectful of his work and his ideas, can give life to a great wine where the characteristics of the territory and the vine are enhanced.
CAPTURING THE DNA OF THE VINEYARD
Most of the wines produced in the world today are standardised, i.e. obtained using agronomic and oenological techniques that kill the mark of the grape variety, the impact of the terroir and the personality of the producer. Standardisation produces identical wines from all over the world, with flattened organoleptic characteristics that are unable to defy time. The use of chemicals in the vineyard and the use of laboratory-selected yeasts are the two main causes of this standardisation.
Great wines, wines that convey emotion, are the result of almost no agricultural work and the least interventionist winemaking possible. The Triple “A” manifesto brings together the fundamental selection criteria shared by winemakers who are committed to an approach that respects both the environment and people.
Great wines, wines that convey emotion, are the result of almost no agricultural work and the least interventionist winemaking possible. The Triple “A” manifesto brings together the fundamental selection criteria shared by winemakers who are committed to an approach that respects both the environment and people.
The lack of transparency on the use of chemical products and selected yeasts, but also the growing standardisation of wines led him to create, in 2001, the Triple “A” wine manifesto, in reference to the three “professions” he believes any winemaker committed to producing true terroir wines should master: “Agricoltori, Artigiani e Artisti” (Farmer, Artisan and Artist).
The philosophy common to all Triple “A” producers embraces an approach that does not use filtration, synthetic products in the vineyards and additives during vinification, and also respect the vine’s natural cycles as well as the systematic use of indigenous yeasts. Since the beginning of the movement, Velier has only been distributing Italian and international wines made by Triple “A” winemakers. This has led Luca Gargano and Fabio Luglio, the Triple “A” wine expert from Velier, to go further by producing their own wines. The two expressions that inaugurate this range are like those of the Triple “A” movement, accessible to both newcomers and experts: a white wine from Friuli, made from five grape varieties, and a red wine produced in Liguria, made mainly from Alicante.
LUCA GARGANO, A NATURAL CHAMPION
Luca Gargano, Velier’s owner, is a great wine lover, and has been distributing wines from all over the world in Italy for four decades. In the early 2000s, he began to question the production methods used by many winemakers.
The lack of transparency on the use of chemical products and selected yeasts, but also the growing standardisation of wines led him to create, in 2001, the Triple “A” wine manifesto, in reference to the three “professions” he believes any winemaker committed to producing true terroir wines should master: “Agricoltori, Artigiani e Artisti” (Farmer, Artisan and Artist).
The philosophy common to all Triple “A” producers embraces an approach that does not use filtration, synthetic products in the vineyards and additives during vinification, and also respect the vine’s natural cycles as well as the systematic use of indigenous yeasts. Since the beginning of the movement, Velier has only been distributing Italian and international wines made by Triple “A” winemakers. This has led Luca Gargano and Fabio Luglio, the Triple “A” wine expert from Velier, to go further by producing their own wines. The two expressions that inaugurate this range are like those of the Triple “A” movement, accessible to both newcomers and experts: a white wine from Friuli, made from five grape varieties, and a red wine produced in Liguria, made mainly from Alicante.
The lack of transparency on the use of chemical products and selected yeasts, but also the growing standardisation of wines led him to create, in 2001, the Triple “A” wine manifesto, in reference to the three “professions” he believes any winemaker committed to producing true terroir wines should master: “Agricoltori, Artigiani e Artisti” (Farmer, Artisan and Artist).
The philosophy common to all Triple “A” producers embraces an approach that does not use filtration, synthetic products in the vineyards and additives during vinification, and also respect the vine’s natural cycles as well as the systematic use of indigenous yeasts. Since the beginning of the movement, Velier has only been distributing Italian and international wines made by Triple “A” winemakers. This has led Luca Gargano and Fabio Luglio, the Triple “A” wine expert from Velier, to go further by producing their own wines. The two expressions that inaugurate this range are like those of the Triple “A” movement, accessible to both newcomers and experts: a white wine from Friuli, made from five grape varieties, and a red wine produced in Liguria, made mainly from Alicante.
INTRODUCING THE FIRST RANGE
In a complete rupture with the global standardisation of wine, Nuovo Paradisetto establishes a strong and appropriate relationship between the winemaker, the vineyard and the terroir and is based above all on a production philosophy that excludes any chemical intervention either in the vineyard or in the cellar.
The idea is to make Nuovo Paradisetto an introduction to the Triple “A” world. Accessible, fresh, easy-drinking, juicy and fruity: these two wines are truly the archetype of the Italian wine to share at the table.
Nuovo Paradisetto is the first wine range created by the Triple “A” team. Our selection experience and know-how were used to valorise the entire agricultural chain and wine production process. The name comes from the beautiful Velier headquarters in Genoa, named “Villa Nuovo Paradisetto” by Luca Gargano, in reference to the former offices that were located in Villa Paradisetto.
In a complete rupture with the global standardisation of wine, Nuovo Paradisetto establishes a strong and appropriate relationship between the winemaker, the vineyard and the terroir and is based above all on a production philosophy that excludes any chemical intervention either in the vineyard or in the cellar.
The idea is to make Nuovo Paradisetto an introduction to the Triple “A” world. Accessible, fresh, easy-drinking, juicy and fruity: these two wines are truly the archetype of the Italian wine to share at the table.
