Let's dispel the myth that artisanal wine is expensive
More and more users nowadays choose to buy handcrafted products to the detriment of those produced industrially, as if they were the door of a car, and this must be attributed to greater awareness in research.
The difference between expensive and expensive
Before talking about the causes that affect the price of artisanal wine, it is urgent to define the difference between the concept of expensive and expensive.
Caro
Expensive is a product that normally has an excessive cost for what it's worth, which is unbalanced in the quality / price ratio, in short, overrated.
Expensive
Expensive on the contrary, it is a product with a higher price than the average of the homologous products on the market, but justified by its high quality. It is also possible that an expensive product is very favorable in terms of value for money.
If we had to choose one of the two options, the artisanal wine would be expensive and not expensive, and this is because it excels in quality and in relation to the final price to the public.
That it has a higher price than similar products does not mean that it has an absolute high price, quite the contrary.
Production costs
When you buy a bottle, its price comes not only from the cost of the production components but also from that of the goods used to assemble the final product.
Goods used
We must always keep in mind that the material that creates the final result has its own intrinsic cost, which we quickly review:
- Cork, can range from 20 cents for industrial production to almost two euros for eco-sustainable cork
- Bottle, its cost depending on the type, and thinking only about 0,75, of the size of the purchase order, and the fact that it is ecologically sustainable, can vary from 50 cents to 90 cents, but not infrequently it exceeds abundantly. 'EUR.
- Label can be minimal or more reasoned, provide a lot of information about the wine or not provide it (also depending on the specifications), be large or small, reproduced on the back label or not, and can cost up to one euro.
Production components
With the bottle alone, therefore, as we have seen, even 3 euros can be exceeded on average, without considering all that is the production process of the liquid that is then bottled. This is why we should always reflect on what we drink when we buy a wine of a few euros, also considering that those who buy it in bulk recharge at least double the purchase cost on the final price.
As industry leader Apewineboxes explains, who produces artisanal or natural wine saves on chemicals and machinery to be used in the vineyard on the one hand, but invests heavily in human work on the other.
Vineyard
In fact, a well-kept vineyard requires only love and care, the minimum possible intervention and a great and capillary attention.
It is fundamental to create an ecosystem that regulates itself, and in this the legume crops are very important, which regulate the nitrogen supply in the soil and therefore its productivity.
Once the vegetative phase is well underway, it will be necessary to ensure that the plants are in a cool place, and then defoliate, in order to ensure that no rot is created, especially in the rainy season.
In a well-kept vineyard there is no need to irrigate, net of long dry periods, and this is because there will be no need to remove chemical residues from the skin. Furthermore, irrigating is never a good practice as it dilutes the body and the aromatic content of the wine.
The harvest requires the involvement of a large number of workers because the clusters must be selected maniacally, with the consequence that the yields are very low.
Winery
In the cellar, nature plays its role in an incredibly harmonious way, the alcoholic fermentations they leave spontaneously in spring conditions and through indigenous yeasts, which are micro organisms that populate the walls, pipes, tanks and barrels.
It goes without saying that not using chemicals involves many risks in this phase, as at the slightest mistake the fermentation may not trigger, causing great economic damage to the producer, or doing it late making the wine potentially unpleasant and with a high percentage of acid. acetic.
Before being bottled, the wine is neither clarified nor filtered, the sulfur is added, when used to stabilize the wine, in negligible quantities. Often it is not even contemplated as on the grape cuticle we find antiseptic and antioxidant substances such as to make their use useless.
The price of artisanal wine
And here we come to the final considerations on the basis of which a wine that is sold for a few euros is also purchased for less than half by the operator, describing a poor product and absolutely to be avoided, full of chemistry in all its production phases and made with mechanical procedures that have little to do with wine. In fact it should be defined as a substitute for wine.
Artisanal wine costs an average of 25% more, absolutely justified by the care and attention with which it is conceived and created.
