 V.S.Q.
This acronym means “Vini Spumanti di qualità prodotti in regioni determinate" (Quality Sparkling Wines produced in Particolar Regions); sparkling wines are the result of the first or the second alcoholic fermentation or of fresh grapes, of grape must or of wine. The wine is characterised by the presence of carbon dioxide produced during the fermentation which takes place when the bottle is uncorked. The bottle must be characterised by an overpression due to the carbon dioxide in solution above 3 bar. |
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 V.L.Q.P.R.D.
This acronym means “Vini liquorosi di qualità prodotti in regioni determinate" (Quality Fortified Wines Produced in Particular Regions); these wines, produced in the European Community, are characterised by an alcoholic content between 15% and 22% vol. They are different from passito wine also because in the second ones it is allowed to add concentrated grape must and/or alcohol. |
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 PASSITO WINES
Passito wines are produced with the same vinification techniques used for normal wines, but before making wine the grapes is subjected to a short or long period of withering, i.e. the grape is dehydrated.
The aim of this process is to obtain a sort of overripening in order to increase the alcoholic and sugary content of the grapes.
The withering can be carried out in two ways: you can leave the grapes on the plant or dry the bunches or the grapes after having harvested it.
After the withering the grapes is pressed and transformed into wine (with methods of white vinification) and the refinement period can last also some years.
A further method to produce passito wines consists of the so called cold extraction: after having been harvested, the grapes is kept below zero for one night and pressed the following day; because of the fact that only the less ripe grapes (which contain more water) freeze in a temperature below zero, the grape must can be obtained only from the riper ones, which contain more sugar.
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 ORGANIC FARMING
Organic farming comprehends all the agricultural systems which foster the food production carried out respecting social, economical and environmental criteria. These systems base the production capacity on the soil fertility and optimise interdependent factors like plants, animals and the landscape respecting their nature. Organic farming reduces the use of external inputs like fertilizers, pesticides and chemical substances, whereas it recurs to the force of the natural laws to increase the field yield and the resistance to diseases. Definition by: International Federation of Organic Agriculture Movements). |
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 BIODYNAMICAL AGRICULTURE
The biodynamical agriculture is a method which includes sustainable systems for the agricultural production; it is based on Rudolf Steiner’s philosophy and concept of organic farming; he considered the soil and the life developing on it as a separate system.
The farms which produce according to this method stick to very strict regulations which do not provide for synthesis products and respect the life cycles, stressing the importance of cosmic influences.
Their products are sold with the international and collective DEMETER mark: it guarantees that the alimentary products and their ingredients come from biodynamic cultivations or farms. The mark is used in all continents and controls and certifies the whole range of biodynamic products coming from all over the world. The associations existing in many countries belong to an international federation which coordinates the regulations.
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 CON.SA.TI.
CON.SA.TI is the union for the preservation and increase of the value of the pig production and of pork salted meat typical of the Cuneo province.
The union has been founded since the province of Cuneo is the third Italian province in the pig production; moreover it is characterised by a specialised and widespread pig breeding. The pig farmers and the associations constantly seek an excellent production.
CON.SA:TI’s aims are the preservation and increase of the value of the production, processing and trade of pig products produced in the province, so that the production and processing improve continuously from a qualitative point of view.
These products are preserved by precise regulations and can be obtained only from the pork produced and processed in the Cuneo province.
CON.SA.TI. also aims at offering the customer the transparency and the traceability of the food processing chain, from the pig birth to the pork sale.
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 PIEDMONT CRAFT EXCELLENCE
The artisan enterprises are awarded the Piemonte Eccellenza Artigiana mark by the region Piedmont when they excel in the artistic local crafts. This mark has been created to increase the value of the typical and traditional artistic craft, to offer the customer a reliable symbol, to stress the manufacture quality and identify the products on the national and foreign market. |
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