Don't Waste a Single Grape!

When we look at grapes, the first thought that comes to mind is wine! But grapes are not so straightforward, and neither is their transformation.

For millennia, and in different parts of the world, wine has been produced, consumed, and stored in various ways and containers. The ancient Romans, for example, used to store it in terracotta amphorae; they often diluted it with water and flavored it with spices and/or honey.

Today, we are used to seeing it like this, in a 0.75 l bottle. This is because the average yield for one kilogram of grapes is exactly 0.75 l of must (naturally, it depends on many factors, from the grape variety to the vintage). There is also a magical coincidence: the lung capacity of 18th-century bottle blowers was precisely 0.75 l. Coincidence or magic, today 0.75 l is the standard size for a wine bottle.

And what happens to the rest? Well, nothing from the grape goes to waste! The stem, which is no longer kept in maceration as it once was, can be expertly used as organic fertilizer. The pomace is sent to a distillery for the production of quality grappa. And the pomace itself, once exhausted, can become fertilizer or organic fuel. Even the seeds find their place in this cycle, yielding precious grapeseed oil, rich in antioxidants and polyphenols (just like grapes!) and with emollient and nourishing properties.

The renewable cycle of grapes marks the annual rhythm of viticulture, which Marenco has been following for over 100 years.