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The Vino Libero Association joins 12 wineries and 1 distillery from 8 different Italian regions  committed, together, to employing an agricultural  model that is both economically rewarding and respectful of the environment. 

Vino Libero agriculture breaks the boundaries between different types of cultivation and offers a new model, meeting the needs of producers and consumers.

It is a "dynamic" model that continually benefits from new developments, that promotes research, and that is always improving, while still having the firmly fixed goals of protecting the environment, caring for the consumer, and satisfying the producer. 

All associated companies employ cultivation choices and processes that protect the environment and its resources, avoiding the use of practices that harm the soil and reducing the use of chemicals to a minimum.


VINO LIBERO means "wine free" from non-natural substances. The VINO LIBERO project strives to achieve  three goals:

the field, synthetic fertilisers are not used, only organic fertilisers
In the field, weed-killers are not used; the land is worked with respect, according to tradition 
In the wine cellar, techniques are used to reduce the use of sulphites, while still perfectly preserving the wines. We only offer wines whose highest level of sulphites is less than at least 40% of the limit permitted by Italian law.


In the spirit of the project, member companies follow a Technical Protocol based on cutting-edge models of sustainable agriculture (organic, biodynamic, and integrated farming) that defines vineyard cultivation techniques with the primary goal of reducing environmental impact and protecting the consumer's health.

Vino Libero's member companies decide to immediately commit to soil recovery. Soil is one of the most important resources, yet too long considered "unlimited" and/or unchangeable.

To counter depletion and bring back the soil's natural "fertility," the following are adopted:

Cultivation methods that improve (green manure, reaped provender, etc...) and fertilisation with natural substances (manure or compost, humus, etc...) while at the same time avoiding synthetic fertilisers

Techniques to mechanically and/or organically control invasive plants while at the same time avoiding weed-killers.


Vino Libero's member companies commit to produce wines with a reduction of at least 40% of the sulphur dioxide with regards to the limit permitted by current Italian law.

To obtain wines using low quantities of sulphur dioxide, it is necessary to produce high quality grapesOnly with a high level of purity and a proper ageing of the grapes is it possible to reduce the sulphur dioxide without sacrificing wines with long life and high quality.

During the wine-making phase, it is important to pay special attention to the time when fermentation begins. A quick start reduces the risks of microbial attacks and oxidation, therefore it makes the addition of sulphur dioxide unnecessary.

Managing the wine at the fine sediment level, at the end of fermentation, is an excellent alternative to the use of sulphur dioxide. During fining and siphoning, the addition of sulphur dioxide is reduced, protecting the wine from contact with oxygen by the use of inert gases.

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