There's Ferment and Ferment: Spontaneous Fermentation and Biodynamic Wine

THIS EVENT IS INCLUDED IN VINITALY’S ENTRY TICKET

Spontaneous fermentation and biodynamic wine represent a return to the origins of winemaking, celebrating biodiversity and the authenticity of the terroir. This approach relies exclusively on indigenous yeasts naturally present on the grapes, completely avoiding the addition of selected yeasts. Spontaneous fermentation allows the wine to tell its most authentic story through the action of unique and unrepeatable microbial communities that characterize each specific vineyard and territory. This ancestral practice, rediscovered within biodynamic agriculture, enables the production of wines with distinctive organoleptic characteristics deeply connected to their place of origin.

PROGRAM

Moderator:
Maria Rita Grieco, Director of RAI International Offer

Greetings and introduction: Emanuele Imprudente, Minister of Agriculture, Abruzzo Region

Speakers:

• Camillo Zulli, Oenologist, Bio Cantina Sociale Orsogna
  "The Importance of Biodynamic Cultivation in Spontaneous Fermentation"
  The microbial terroir—an invisible yet powerful community—is preserved and enhanced through biodynamic practices that avoid pesticides and promote the natural balance of the ecosystem.

• Rosanna Tofalo, Professor of Food Microbiology, University of Teramo
  "The Role of Microbial Terroir in Fermentations"
  How indigenous microorganisms serve as an invisible fingerprint of the territory. Microbial biodiversity varies significantly and contributes to the creation of distinctive aromatic profiles that tell the story and uniqueness of the place of origin.

• Michele Scognamiglio, Specialist in Food Sciences
  "Fermentations and Human Evolution"
  An in-depth look at how fermentation processes have played a fundamental role in human evolution. The ability to control and utilize fermentation has been a crucial evolutionary step in the development of human civilizations.

• Enrico De Micheli, CEO, RINA AGRIFOOD
  "Blockchain Certification"
  The first case of blockchain-certified wines linked to spontaneous fermentation. This approach generates wines with unique, unpredictable organoleptic profiles deeply connected to their territory of origin. Blockchain certification represents the highest expression of enological authenticity, ensuring complete transparency and traceability of the production process.

Conclusions: Luigi D’Eramo, Undersecretary of State at the Ministry of Agriculture, Food Sovereignty, and Forests.