Manifesto

AUGUSTA brings together producers of natural wine, farmers who cultivate the land, raise animals, produce wine, and preserve and transform the products that the land offers them. A community of farmers and winemakers from all over Europe.

Wine according to Augusta is primarily made in the vineyard, maintains a strong connection with the natural environment where the grapes have grown, embodies the genetic heritage of the territory from which it is produced and follows the course of the vintages.

Wine according to Augusta thrives in the best vintages, expressing itself with uncontrollable energy.

Wine according to Augusta tells a story and has a unique and distinctive character, even in years when nature does not offer the best conditions for grape production and transformation.

Wine according to Augusta is never the same because each vintage is strongly characterized by the climate, the growth path, and the different maturation times of the grapes.

Wine according to Augusta comes from spontaneous fermentations using only indigenous yeasts, undergoes no clarification or filtration processes, and is accompanied by the vignerons with respect and transparency throughout its transformation process.

Wine according to Augusta is produced from grapes grown using healthy agricultural practices such as organic, biodynamic, permaculture, agroforestry, etc.

Wine according to Augusta does not involve the systematic and strategic addition of sulfur dioxide, allowing its use only in isolated and extreme cases in minimal quantities, less than or equal to those naturally produced by the grape in its transformation process.

Wine according to Augusta is a diversity of narratives: of stories, methods, and people. It highlights the numerous ways of farming the land, interpreting the fruit, approaching the work, living and thinking about one’s agricultural reality.

All Augusta participants adhere to these principles:

In the vineyard/field

• They work for the well-being of the soil and the increase of its microbial fertility;
• They exclusively use organic and natural fertilizers;
• They respect the vine’s cycle, seasonality, and the ecosystem cycles it inhabits;
• They do not use synthetic chemicals, pesticides, herbicides, or fungicides. They minimize the use of copper and sulfur and favor natural practices and remedies;
• They conceive the vineyard as part of a more complex agricultural organism;
• They cultivate their grapes respecting their health and that of the plant;
• If they purchase grapes, they do so from growers who are part of their agricultural network and who adhere to their own production principles; they personally follow the growth and development stages of the plant and fruit throughout the year;
• They raise animals respecting their health and dignity;
• They promote agricultural diversity in crops and activities.

In the cellar

• They only work with spontaneous fermentations using exclusively indigenous yeasts;
• They do not apply any type of chemical or physical intervention;
• They do not allow any clarification or filtration process;
• They do not undergo the systematic and strategic addition of sulfur dioxide,allowing its use only in isolated and extreme cases in minimal quantities, less than or equal to those naturally produced by the grape in its transformation process;
• They pursue transparency and coherence in every production process;
• They vinify in full respect and knowledge of their terroir.

In the winery/farm

• They see the company as a unique, concrete, and healthy agricultural project;
• They conceive their agricultural reality as part of a larger ecosystem;
• They work for the safeguarding and increase of biodiversity in the areas where they work;
• They work preserving the well-being of people, nature, and animals;
• They follow the principle of transparency and coherence in every production and management process of the company;
• They respect their final product as well as the health of its consumers;
• They create agricultural networks and awareness in their territory.