All about making whisky
Based in the Piedmont region, the family-run Carlo Viglione & F., known for both its Barolo and its Dolcetto d’Alba, has offered traditionally produced wines for several generations. Today, Giulio Viglione continues his father’s work, using environmentally friendly methods both in the vineyard and the winery.
Having developed in the boom years after the Second World War, conventional agriculture is based on notions of yield. Largely applied in the world of wine-growing, this approach began to be challenged in the early 1990s. Leading the revolt were a handful of grape growers and wine producers who denounced the over-use of pesticides, fungicides and yeasts that have been cultured in laboratories. This trend of moving towards natural methods, that the main wine producers are now also trying to develop, has resulted in the creation of many types of certification; among the strictest is Demeter; there are also various groups and associations in France and across the Alps such as Renaissance AOC and Triple A.
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