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.