“the absurdities of yesterday are the current events of today and will be the obviousness of tomorrow.”
What was born in the Middle East, 130 centuries ago?
Pastoralism, agriculture, domestication of both plants and animals and above all Viticulture. To find out how wine was produced in the Preceramic Neolithic, simply visit Castel San Mauro. In this winery, nestled in the heart of the Collio Goriziano, an oenological device capable of realizing an idea of an achronic viticulture was designed and developed: the NOE®. This is how science and technology meet ancestral traditions. The evolution of a concept, be it spiritual, social or technological, is triggered by the perception of context, by the analysis of conditions, past and present, followed by the understanding of the web of relationships underlying every aspect of development and innovation. However, the Forces that push the Human Being to fulfill certain purposes can remain arcane for a long time before they reveal themselves. This is the trajectory followed by NOE®: a concept, an idea that took shape, to be realized thanks to the commitment, perseverance and enthusiasm of visionary people.
The Nuovo Orcio Enofilo (NOE®) is a modular container made of limestone marble for the production and storage in a pure environment of fermentable beverages and any other food that requires ecological production techniques. Fermentation, maturation and conservation are processes applicable to any type of fermented food liquid, such as wine, vinegar, brandy, spirits, beer. NOE® is capable of enhancing its intrinsic organoleptic qualities. The link between marble and food has its roots in the dawn of history: the inanimate rock that approaches organic matter is an archaic combination witnessed over the course of millennia. Marble with its qualities of porosity and freshness returns an essential production component of the fermented liquid.
Through the process of fermentation and conservation, plant matter and marble symbolically merge in the ROOT-EARTH principle. The NOE® encompasses and enhances the concepts of those winemaking techniques that have become increasingly essential, in which the work in the vineyard assumes greater importance and less that in the cellar. Drinking well becomes synonymous with natural drinking.
Each module of the NOE® is made of marble, particularly sustainable from an environmental point of view, and therefore without the typical problems of other materials such as wood, concrete, metal, PVC or VTR. Due to its peculiar characteristics it is unalterable over time and easily sanitized; it is waterproof and micro-breathable; it is resistant and reusable; it is efficient because it is modular, decomposable and rational in the use of space.
Limestone marble consists mainly of calcium carbonate (which reaches values higher than 99% by weight), it is a breathable material (allowing the passage and exchange of gas), it is porous and with low permeability. Being mainly made up of calcium carbonate, it has the ability to influence the pH and the degree of acidity of the liquids it comes into contact with. The adhesion of the modules, and the watertightness, is guaranteed by a layer of glue-sealant suitable for food use. The internal surface of the modules is covered with a natural substance, that is a film of treating agent, which allows transpiration, the regulation of permeability and the regulation of the exchange of hydrogen ions with the material with which the container is made.
The NOE® is able to avoid, during the production process, the contribution of synthetic or exogenous chemicals, to the food liquid itself. It is particularly suitable in the refinement phase, that is, during the maturation period to which the wine is subjected before bottling in order to obtain maximum harmony between its components.
The NOE® is a natural oenological system for oxygenation: yeasts can finally proliferate in a healthy and controlled environment, avoiding contact of the wine with metals and avoiding the absorption of tannins and other substances that would alter its natural terroir. It is also a natural apparatus suitable for promoting de-acidification processes in wines which, for the improvement of the acid-base balance, require a long storage period to reach the necessary maturation.