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Redefining Natural Wine
Francesco Bellini believes technology can create an additive-free wine
Dana Nigro
Issue: November 30, 2012
When the subject of "natural" wine comes up, talk tends to center around topics like native yeasts, composting in the vineyards and old techniques in the winery such as aging in amphorae. "High-tech" is not exactly a buzzword in this world. But after more than 30 years in the biotech field, Francesco Bellini, one of the researchers involved in developing a drug that became a cornerstone of AIDS treatment, doesn't shy away from technology. The founder of Domodimonti winery in Italy thinks it's the way to achieve high quality wines made with the fewest possible additives. Wine Spectator's Dana Nigro reports.
For the full article, check out the new issue of Wine Spectator, on newsstands November 6, 2012.
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