The Wine Club

We like the idea of wine as a way to start a conversation about sustainability and we believe farming has a key role in redefining our relationship with the planet. In our area, old-school methods meet innovation: in our selection, biodynamic, natural and regenerative practices are paramount.

Our personal experience as Sommelier has progressively taught us that native yeast is best for wine. Most of commercial wines are made using selected, laboratory-enhanced yeast strains that allow an easier, stress-free fermentation. These yeast also tend to homogenize taste. We believe in wines with personality. Also, native yeast fermentation implies and relies on healthy vineyards, making good farming practices a prerequisite.

Filtration is a process that removes yeasts and any residual solid particles in the wine. It can be done in several ways, some of which we believe can negatively impact the taste of wine, stripping delicate aromatics, robbing it of subtlety and finesse.

Most of the vineyard rows in Piemonte are too narrow to fit a tractor and all the winemakers we work with are farmers who grew up in the vineyards, developing a one-to-one relationship with their land. They tend to their vines daily and carefully hand-select each single grape that will go into the wine press.

Sulphites are preservatives that naturally occur in wine and food. Winemakers can add more to the wines along the process to stabilize and neutralize chemical activity (remember that wine is alive). Each wine region has laws that regulate the maximum amount. A high dose of sulphites implies an unusual instability in the wine, due to poor viticulture or winemaking.

We started Oneonthehill to share our passion for wine, food and our lifestyle with people all over the world. The Wine Club is the direct manifestation of our dream. Our Instagram and Youtube channel are a great way to meet the community in the digital world, but we do our best to create unique relationships with our Members and connect them across the world.