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"GUSTO" Italian Wine Food magazine speaks of the wines Low Histamines - Rivista italiana di cibo e vino parla dei vini LOW HISTAMINES
"GUSO"
Italian Wine Food Magazine speaks of the wines Low Histamines
Wines dedicated to wine sensitive and histamines food intolerant
Rivista Italiana di cibo e vino parla dei vini Low Histamines
Vini dedicati ai sensibili ai vini e intolleranti alimentari alle istamine
The first wines Low Histamines dedicated to wine sensitive and histamines food intolerant are made in Italy, Piedmont region by the winery Veglio Michelino & Figlio.
for the first time in the world, thanks to the Low Histamines, speaking of wine linked to food intolerance.
life without headaches is a better life!
More information:
"I GRANDI VINI" Italian wine magazine tell the wines Low Histamines - raccontano i vni Low Histamines
RED WINE HEADACHE GOODBYE
This is the title of the article published on the Italian wine magazine: "I Grandi Vini"
ADDIO MAL DI TESTA DA VINO ROSSO
Questo il titolo dell'articolo pubblicato sulla rivista italiana "I Grandi Vini"
Veglio Michelino & Figlio proposes Low Histamines wines to its tasters who are afftected by food intolerances.
Thanks to the international wine consultant Sebastiano Ramello and the group "Low Histamines" we talk for the first time with the enologist Osvaldo Veglio about food intolerances and wine tasting.
The Low Histamines group certifies wines with a histamines value lower than 0,5mg/liter (usually red wines have an everage histamines content between 4mg/l to 20mg/l). These wines are addressed to those tasters who are affected by histamines intollerance. For about 20% world population wine drinking, especially red wine, means headache, hemicranias, redness on neck and face. After years-long researche, the Piedmontese winery Veglio Michelino & Figlio together with the group "Low Histamines" have created the two first red wines with a low histamines content. The two certified label are a Dolcetto D'Alba Doc and barbera D'Alba Doc . Both these labels are certified and garanteed by "Low Histamines" and can be recognized by the orange cap and by Sebastiano ramello's Wine Selection medal as a garantee of quality.
VERSIONE ITALIANA:
Veglio Michelino & Figlio arrivano i vini Low Histamines dedicati agli intolleranti alimentari
Per la prima volta, grazie alla ricerca condotta negli ultimi anni dal consulente internazionale di vini Sebastiano Ramello e il gruppo "Low Histamines" insieme all'enologo Veglio Osvaldo, si parla di intolleranza alimentare legata al vino.
La Low Histamines certifica vini con un valore di istamine non superiore a 0,5mg/litro (i vini rossi normalmente hanno un valore che si aggira dai 4mg/l a 20mg/l). Sono prodotti pensati per chi è più sensibile ai vini e per chi ha intolleranza alimentari alle istamine. Per circa il 20% della popolazione mondiale bere vino, specialmente quello rosso, significa soffrire poi di mal di testa e emicrania, rossore al viso e collo.
Dopo anni di ricerca, l'azienda piemontese Veglio Michelino & Figlio e il gruppo Low Histamines hanno avuto il merito di scoprire i primi due vini a basso contenuto di istamine. Le prime etichette certificate sono un Dolcetto D'Alba Doc e un Barbera D'Alba Doc. I prodotti marchiati e garantiti "Low Histamines" si riconoscono dal logo di garanzia, dalla capsula arancione, dalla medaglia Wine Selection Sebastiano Ramello, garanzia di qualità.
For more information facebook page:
XVI Fiera International Del Vino - Hotel Nacional De Cuba - Havana
Wines Low Histamines, crossing the Atlantic Ocean to reach the Caribbean island of Cuba
I Vini Low Histamines attraversano l'Ocenao Atlantico per raggiungere l'isola caraibica di Cuba
From October 1 to 3 for the first time the wines Low Histamines will be present in Cuba, at the prestigious historic Hotel Nacional de Cuba to Havana.
During the 3 days, you can enjoy, along with the international Italian wine consultant and wine expert Mr. Sebastiano Ramello, the Dolcetto D'Alba Doc 2013 and Barbera D'Alba Doc 2013 by winery Veglio Michelino & Figlio located in Diano D'Alba on the border with Serralunga, in the heart of the Langhe territory, now a UNESCO World Heritage site.
The winery Veglio Michelino & Figlio is a historical 5 generation winery.
For private tastings, Reservations recommended.
Dal 1 al 3 Ottobre 2015, per la prima volta i vini Low Histamines saranno presenti a Cuba, presso il prestigioso storico Hotel Nacional de Cuba all'Avana.
Durante i 3 giorni potrete degustare, insieme al Consulente internazionale di vini Sebastiano Ramello, un Dolcetto D'Alba Doc 2013 e un Barbera D'Alba Doc 2013 con istamine al di sotto dello 0,5mg/litro, dell'azienda vinicola Veglio Michelino & Figlio situata a Diano D'Alba sul confine con Serralunga, nel cuore della Langa, oggi patrimonio mondiale dell'UNESCO.
L'Azienda vinicola Veglio Michelino & Figlio è una azienda storica di quinta generazione.
Per degustazioni private è raccomandata la prenotazione.
For more information you can join the facebook page:
Winery VEGLIO MICHELINO & FIGLIO, the first winery in the world to produce wines dedicated to wine sensitive and histamine food intolerant / L'azienda vinicola VEGLIO MICHELINO & FIGLIO la prima al mondo a produrre vini dedicati ai sensibili ai vini e intolleranti alimentari alle istamine
VEGLIO MICHELINO & FIGLIO
The first winery in the world to produce high quality wines that can also drink wine sensitive and histamines food intolerant
The Winery
Veglio Michelino & Figlio began in mid-1800, is a historical family
agriculture winery located in Diano D’Alba Piedmont region Italy, on the border of Serralunga one the
most important territory for the production of Barolo docg wine in the heart of
Langa territory, Today UNESCO World Heritage.
Today the
owner, fourth generation, is Mr. Veglio Osvaldo, that from the beginning of
1990 has succeeded his father Veglio Michelino, who nonetheless still the age
of 80 continue to work in the family business, in the vineyard and winery as
support for the son, creating a mix of experience and innovation which
immediately increased the production until the first years of 1990, introducing
the existing vineyards of Dolcetto, Barbera and Nebbiolo vineyards of Chardonnay,
Sauvignon and Moscato, thus also increasing sales in countries where they
operate in the world.
Veglio
Osvaldo besides being the owner of the winery is also from the 1998 the
official winemaker with the brother in law Marco Marchisio, who came to work in
the family business (as wine maker) since 2006.
The first
wines, bottled and sold abroad were sold in the US.
Veglio Osvaldo speaks:
"Thanks to
the passion, professionalism and searching by Sebastian Ramello in the world of
wine and food intolerances started 5 years ago, we managed to get the first two
wines Low Histamines DOC, dedicated to wines sensitive and histamine food intolerant, with
histamines below the 0.5 mg / liter, making sure that our winery today stands
as one of the most important wineries in innovation and research in the world
of wine. (more information about Low Histamines on the website: http://www.lowhistamines.com/en/home)
We produce
the most important high-quality wines of the Langa territory and some of the
most important wines of Italy and of the world such as Barolo DOCG, from the
cultivation of our grapes from Nebbiolo planted in the territory of Serralunga
suitable for the production of Barolo DOCG. Other wines we produce are: Moscato
D’Asti docg, today considered the most important sweet sparkling wine in the
world, Dolcetto D’Alba doc, Dolcetto Di Diano D’Alba docg, Barbera D’Alba doc,
Barbera D’Alba Superior doc, Nebbiolo D’Alba doc, Langhe Nebbiolo doc, Barolo
docg, Barolo docg Vigina (our cru), Langhe Chardonnay doc, Re Della Notte Extra
Dry 100% Souvignon (Sparkling wine), and our two Low Histamines wines Dolcetto
D’Alba doc Low Histamines and Barbera D’Alba doc Low Histamines.
The winery
cellar consists of 7 departments including an external.
The new
winery was built in 2000, and it is formed by two departments of vinification,
the aging facility and the department of storage.
Grapes,
prepared during the months of work in the vineyard, is brought to the cellar
for soft pressing. The red wines are vinified
outside, white ones inside. The constant control of the temperatures, for not
subjecting the wine to sudden changes too abrupt, and the natural stabilization
of the color, with the skins which are not let for a short time in contact with
the wine, are the two basic steps to maintain the perfumes, point fundamental
of our production. The use of selected yeasts, preparing the wine storage in
steel barrels or department where there are aging wooden barrels of 50 hl for
the noblest wines.
Humidity
and temperature are controlled to allow the wine properly matured. In the
storage department, the bottles are kept for about six months in special
baskets.
In July of
2014 he began working in the company the latest addition to the family: Veglio
Simone (fifth generation of winemakers family), who just finished his studies
at the enology school of Alba began to support his father and grandfather, the
winery and the vineyards in the works.
In 2014 was
inaugurated a new part of the winery, a new cellar for the maintenance of oak
barrels for wine production noble Barolo DOCG and Barbera d'Alba DOC Superiore
and the new tasting room entirely designed by the Italian artist and interior
designer Francesca Ramello, boasting 1990 success first as a painter, then a
sculptor, interior designer and conceptual photographer. As always, thanks to
the artist Francesca Ramello, our wines for us seen as a work of art in their
production are complemented by all the art forms recognized, from painting,
sculpture, music, theatre, poetry and photography.
Important
for us is that the winery during its growth has always managed to maintain the
traditional character of our territory to go more and more in the production of
unique wines
Data sheet of the wine maker
Veglio Osvaldo (First wine maker winery Veglio Michelino & Figlio):
-Born in Alba CN (capital city of the region of
Piedmont wine) in 23- June – 1967
-From 14 to 20 years old (corse of 6 years) SCHOOL
STATE INSTITUTE Umberto I ° AGRICULTURAL SPECIALIST IN GROWING AND WINE
(GRADUATE IN JULY 1987)
-1987 begins the official activity work in the
winery and in the vineyards as an expert agronomist in the vineyards and support
winemaker in the cellar.
“ I FOLLOW, TOGETHER WITH MY FATHER MICHELINO, ALL
PHASES IN THE VINEYARD, THE PRUNING DRY THE GREEN PRUNING, THINNING FROM THE
COLLECTION OF GRAPES FROM FERTILIZER SOIL, TO PESTICIDE TREATMENTS. (FOR THESE
LAST TWO OPERATIONS, I HAVE ALWAYS FOLLOW EUROPEAN REGULATIONS THAT PROHIBIT
THE USE OF SUBSTANCES THAT MAKE WASTE IN WINE). FOLLOW ALL THE OPERATIONS IN
CELLAR, GOING BY PRESSING BOTTLING
-since 1998 degree in enology school in Alba CN. From
this date it became the official winemaker of my winery.
“As we attach great importance to nature and natural
products, since 2000 we have organized my winery with the installation of
photovoltaic panels to harness solar energy and so reduce the emission of CO2
in the air”
- Since 2000 I am part of a commission for the
attribution of the DOC (Controlled Designation of Origin) and DOCG (Denomination
of Controlled and Guaranteed Origin). Certificates issued by Italian government.
-in 2010 I supported, as winemaker, the search for
Mr Sebastian Ramello wines dedicated to wines sensitive, and histamines food
intolerant, and in recent years have
officially became the consultant oenologist of the "Low Histamines"
(www.lowhistamines.com), certifying and following the production of wines with
contents of histamines less than 0.5mg / liter. In the 2013 with great
satisfaction we marketed the first two wines Low Histamines (Dolcetto D’Alba
doc 2012 and Barbera D’Alba doc 2012). In 2015 with the support of the group
Low Histamines we got the first DOCG Low Histamines wine: Dolcetto Di Diano
D’Alba docg 2015
Data sheet of the wine maker
Marco Marchisio (Second wine maker winery Veglio Michelino & Figlio):
-Born in Torino TO 20 – March – 1965
-From 14 to 20 years old (corse of 6years) SCHOOL
STATE INSTITUTE Umberto I ° AGRICULTURAL SPECIALIST IN GROWING AND WINE
(GRADUATE IN JULY 1985)
-In 1989 he engaged in FERRERO Company as
responsible for quality control nuts in Turkey
-Since 2006 he has worked as winemaker at the winery
Veglio Michelino & Figlio following along with oenologist Osvaldo Veglio
all operations in the cellar, from the harvest to bottling.
-Since 2012 I helped as a wine maker in the
production of wines in the cellar Low Histamines
For more information you can follow the facebook page: https://www.facebook.com/lowhistamines
LOW HISTAMINES, first wines for food intolerant, interview on Italian newpepper "IL GIORNALE" - primi vini dedicati a intolleranti alimentari alle istamine, ne parla il quotidiano Italiano "IL GIORNALE"
With us researchers, the wine looks to the future
"Con noi ricercatori, il vino guarda verso il futuro"
(Translation article in English - e segue originale in italiano)
Ramello, founder of Low Histamines: "More and more people suffer from food intolerances"
If Piedmont is the cradle of wine, not surprising the fact that in our region will find one of the research centers in the most unique and excellent regarding this sector. A range of analysis that spans 360 degrees, but its main feature in the fight against food allergies. It is "Low Histamines", a Cuneo reality which in Sebastiano Ramello - 42 years old an international consultant of Italian wines - its founder (pictured).
When and how born a reality like Low Histamines?
"More and more in the world, we talk about food intollerant, and more and more people suffer from it. And because the wine is part of food, or rather is a liquid feed, with the same characteristics of many foods, solid foods, from these points, I began my quest five years ago linked to food intolerance, wine and histamines. Research that led me to work for years in close contact with Italian wineries, winemakers and laboratories recognized by the Italian Government. Like most of the research and innovation, also my game is a very simple idea and a natural need "
From where did the insight that one could study and do research for a wine more "accessible" to all, without unwanted side effects?
"In my house we have always had the opportunity to taste excellent high quality wines as an international consultant of wine every week I get bottles from all over Italy. However, whenever tasting these wines with my family, even high-quality wines, my mother suffered from migraines and headaches, especially drinking red wine. Intrigued, I convinced my mother to do the analysis related to allergies and we found intolerance to histamines. Initially I started looking wines contain histamine, in order to find a wine you could drink my mother with out no problem."
What, exactly, histamines?
"It is a nitrogen compound widely distributed in the body, where it plays a role, leading, in allergic and inflammatory responses, and in gastric secretions in some brain activity. Apart from the human histamine may be produced by other bodies for simple decarboxylation, acid histidine. The most characteristic example of food so rich in histamine to cause problems for those who hired him is to have the fresh fish too long preserved, but are also found in good quantities in some cheeses, spinach, tomatoes, yeast extract, particularly fermented foods , chocolate and some fruits. "
What are the most obvious effects of a histamine intolerance? How many people suffer, on average?
"Proceeding in research I discovered that about 20% of the world's population suffers from migraines and headaches, mostly caused by food intolerance, mainly caused by histamines."
There are wines by nature richer histamines?
"Of course, the average value of histamines in wine, especially red ones ranges from 4 mg / liter to 20 mg / liter. To be recognized "Low Histamines" must have a value below the 0.5 mg / liter. There are many variations that make a wine that can make more or less histamines. "
There are other types that are less marked?
"Our research has led us to discover that the DOLCETTO and BARBERA d'Alba doc are two wines low in histamines if processed in the correct manner, with strict control of the entire production line following the entire production chain, eliminating chemical fertilizers or at least reducing them as much as possible, with an extreme attention made during the last two months before the harvest. "
There are, apart from the natural predisposition, techniques to decrease the rate of histamines in wine, without changing the typical characteristics and quality?
"Yes there are, together with the oenologist Osvaldo Veglio, today consultant winemaker of" Low Histamines ", during the latter years of research and testing we have discovered a method to lower the histamine during the harvest. Method which affects 25% over the whole production of the wines. For the moment, this method remains a professional secret by the group Low Histamines ".
Your research starts from the province of Cuneo, but knows no boundaries and moves to 360 degrees. What are the areas that you are involved?
"Precisely for this reason it is a search that besides having initiated an innovation in the world of wine, up to now had not ever spoken in the world of food intolerance associated with wine, it also brings with it one of the most important Italian wine territories, the "Langa" and we hope in the future many other Italian wine regions. Currently the major findings from the point of view of both demand and as media attention came from North America, England, Holland and China. Some European countries are already suggesting to buyers wines with content of histamines below the average. "
How to recognize a wine "Low Histamiens"?
" From the logo recognition, certification" Low Histamines ", the orange florescent capsule, the medal Wine Selection Sebastiano Ramello and a collar twine with a brief introduction of the wines Low Histamines".
What are the challenges of the future?
"Being able to get more and more wine naming" Low Histamines ". On some wines more suitable succeed in bringing histamines below the 0.2mg / liter, always without altering the originality of the product. We are also testing our system on sparkling wines (other wines, with red wines with a high in histamines) ".
For more information contact: info@lowhistamines.com
_________________________________________________________________________________
TRADUZIONE ORIGINALE IN ITALIANO:
CON NOI RICERCATORI, IL VINO GUARDA VERSO IL FUTURO
Ramello, fondatore di "Low Histamines": "Sempre più persone soffrono di intolleranze alimentari"
Se il Piemonte è la culla del vino, non può stupire il fatto
che proprio nella nostra regione si trovi uno dei centri di ricerca più unici
ed eccellenti per quanto riguarda questo settore. Un ventaglio, di analisi che
spazia a 360 gradi, ma che la sua caratteristica principale nella lotta alle
intolleranze alimentari. Si tratta di “Low Histamines”, realtà Cuneese che ha
in Sebastiano Ramello – 42 anni e consulente internazionale di vini Italiani –
il suo fondatore (Nella foto).
Quando e come nasce
una realtà come Low Histamines?
“Sempre di più nel mondo, si parla di intolleranze
alimentari, e sempre più persone soffrono di essa. E poiché il vino e parte del
cibo, o meglio è un alimento liquido, con le stesse caratteristiche di molti
cibi, alimenti solidi, da questi punti, ho iniziato la mia ricerca 5 anni fa
legata alle intolleranze alimentari, vino e istamine. Ricerca che mi ha portato
a lavorare per anni a stretto contatto con aziende vinicole italiane, enologi e
laboratori di analisi riconosciuti dal governo italiano. Come la maggior parte
delle ricerche e delle innovazioni, anche la mia è partita da un’idea molto
semplice e un bisogno naturale”
Da dove arriva l’intuizione
che si poteva studiare e fare ricerca per un vino più “accessibile” a tutti,
senza effetti collaterali indesiderati?
“In casa mia abbiamo sempre avuto la possibilità di
degustare ottimi vini di alta qualità: come consulente internazionale del vino
ogni settimana ricevo bottiglie da tutta l’Italia. Tuttavia, ogni volta che
degustavo questi vini con la mia famiglia, anche vini di alta qualità, mia
madre soffriva di emicranie e mal di testa, soprattutto bevendo vino rosso.
Incuriosito, abbiamo convinto mia madre a fare delle analisi legate alle
intolleranze e abbiamo scoperto l’intolleranza alle istamine. Inizialmente ho
dato inizio alla ricerca vini a basso contenuto di istamina, al fine di trovare
un vino che potesse bere mia madre senza
problema”.
Che cosa sono, esattamente, le istamine?
“è un composto azotato ampiamente diffuso nell’organismo,
dove ricopre un ruolo, di primo piano, nelle risposte infiammatorie e
allergiche, nelle secrezioni gastriche ed in alcune attività cerebrali. Oltre
dal uomo l’istamina può essere prodotta da altri organismi per semplice decarbossilazione,
dell’amminoacido istidina. L’esempio più caratteristico di cibo talmente ricco
di istamina da provocare problemi a chi lo assume è quello del pesce conservato
troppo all’ungo, ma si trovano anche in buone quantità in alcuni formaggi,
spinaci, pomodori, estratto di lievito, cibi particolarmente fermentati,
cioccolato e alcuni frutti”.
Quali sono gli effetti più evidenti di una intolleranza alle
istamine? Quante persone ne soffrono, in media?
“Procedendo nella ricerca ho scoperto che circa il 205 della
popolazione mondiale soffre di emicrania e mal di testa, per lo più causate da
intolleranza alimentare, principalmente causate dalle istamine”.
Ci sono vini per natura più ricchi di istamine?
“Certo, il valore medio di istamine nei vini, specialmente
quelli rossi varia da 4mg/litro a 20mg/litro. Per essere riconosciuti “Low
Histamines“ devono avere un valore al di
sotto dello 0,5mg/litro. Sono molte le varianti che fanno si che un vino possa
avere più o meno istamine”.
Ce ne sono altre tipologie che sono meno caratterizzate?
“La nostra ricerca ci ha portato a scoprire che il DOLCETTO
e il BARBERA d’Alba sono due vini a basso contenuto di istamine se lavorati
nella maniera corretta, con un rigoroso controllo di tutta la line di
produzione seguendo l’intera filiera di produzione, eliminando fertilizzanti
chimici o per lo meno riducendoli il più possibile, con un’attenzione estrema
effettuata durante gli ultimi due mesi prima della vendemmia”.
Esistono, a parte la predisposizione naturale, delle
tecniche per diminuire il tasso di istamine nel vino, senza modificarne
caratteristiche tipiche e qualità?
“Si, insieme all’enologo Osvaldo Veglio, oggi consulente
enologo della “Low Histamines”, durante questi ultimi anni di ricerca e
sperimentazione abbiamo scoperto un metodo per poter abbassare le istamine
durante la vendemmia su vini già predisposti. Metodo che incide del 25% sull’intera
produzione dei vini. Per il momento questo metodo rimane un segreto
professionale del gruppo Low Histamines”.
La vostra attività di ricerca parte dalla provincia di
Cuneo, ma non conosce confini e si muove a 360 gradi. Quali sono gli ambiti che
vi vedono impegnati?
“Proprio per questo motivo è una ricerca che oltre aver dato
inizio a una innovazione nel mondo del vino, fino ad ora non si era ancora mai
parlato nel mondo di intolleranza alimentare legata al vino, porta anche con se
uno dei più importanti territori del vino italiano, la Langa e speriamo in
futuro molte altre regioni vinicole italiane. Attualmente i riscontri maggiori
sia dal punto di vista delle richieste e sia come attenzione mediatica sono
arrivati dal Nord America, Inghilterra, Olanda e Cina. Alcuni paesi europei
stanno già suggerendo ai compratori vini con contenuto di istamine al di sotto
della media”.
Come riconoscere un vino “Low Histamiens”?
“dal logo di riconoscimento, certificazione “Low Histamines”,
dalla capsula arancione florescente con la medaglia Wine Selection Sebastiano Ramello
e da un collarino a spago con una breve introduzione dei vini Low Histamines”.
Quali sono le sfide del futuro?
“Riuscire ad ottenere sempre più vini “Low Histamines” di
denominazione. Su alcuni vini più adatti riuscire a portare le istamine al di
sotto dello 0,2mg/litro, sempre senza snaturare l’originalità del prodotto.
Stiamo anche sperimentando il nostro sistema su vini sparkling (Altri vini, con
i vini rossi con un alto contenuto di istamine)”.
Per inforamzioni: info@lowhistamines.com http://www.lowhistamines.com/it/home
Video interview on "Wall Street Journal" wines dedicated to Histamines food intolerant / Intervista video sul "Wall Street Journal" vini dedicati agli intolleranti alimentari alle istamine
interview on "Wall Street Journal"
In U.S. speaking of wines Low Histamines
In the United States of America speaking about the search Low Histamines and the first wines in the world dedicated to wine sensitive and histamines food intolerant.
For the first time in the world we talk about wines linked to food intolerance.
The purpose of the Low Histamines is to reduce the problem of headache and migraine linked to wines. A large percentage of the world population suffers from headaches and migraines after drinking wine, especially red.
Thanks to the research of the international wine consultant Sebastian Ramello today you can find on the market two wines with extremely low content of histamines, below the 0.5 mg / liter, recommended and authenticated LOW HISTAMINES
To learn more about the work of Mr Sebastiano Ramello in the world, you are invited to follow him on his professional Facebook page:
VERSIONE ITALIANA:
INTERVISTA SUL "Wall Street Journal"
In U.S.A. si parla di vini Low Histamines
Negli Stati Uniti d'America si parla della ricerca "Low Histamines" e dei primi dedicati ai sensibili ai vini e intolleranti alimentari alle istamine
Per la prima volta nel mondo si parla di vini legati alle intolleranze alimentari.
Lo scopo della "LOW HISTAMINES" è di ridurre il problema di cefalea ed emicrania legata ai vini. Una grande percentuale della popolazione mondiale soffre di mal di testa ed emicranie dopo aver bevuto vino, soprattutto vino rosso.
Grazie alla ricerca del consulente internazionale del vino Sig. Sebastian Ramello oggi si possono trovare sul mercato due vini a bassissimo contenuto di istamine, con istamine al di sotto dello 0,5 mg / litro, raccomandati e autenticati LOW HISTAMINES
Per saperne di più sul lavoro nel mondo del vino del Sig. Sebastiano Ramello, siete invitati a seguirlo sulla sua pagina di Facebook professionale:
赤ワインが原因による頭痛にサヨナラ。Goodbye headaches from red wine
赤ワインが原因による頭痛にサヨナラ。
(Article published in Japan)
ワイナリー、ヴェーリョ・ミケリーノ＆フィーリョが生産する低ヒスタミンのワインを、ワインに敏感な方、ヒスタミン含有の食物を受け付けない方々に捧げます。
The winery Veglio Michelino & Figlio produce LOW HISTAMINES, wines dedicated to wine sensitive and histamines food intolerant.
国際的なワインコンサルタント、セバスティアーノ・ラメッロと醸造家、オズヴァルド・ヴェーリョのチーム“ローヒスタミンズ”による近年の調査の実施に感謝したいと思います。これはワインに対して敏感な人、食物不耐性の人に捧げる話です。
この“ローヒスタミンズ”が認証するワインはヒスタミンが１リットルに対して0.5mg以下のものです。通常赤ワインには１リットルに対して4mgから20mgのヒスタミンが含有しています。このワイン達は人々に飲まれ、特に赤ワインは頭痛、片頭痛を引き起こしています。
Thanks to research conducted in recent years by the international wines consultant Sebastiano Ramello and the group "Low Histamines" together with the wine maker Osvaldo Veglio, we talk about wines dedicated to wines sensitive and food intolerance. The "Low Histamines" certifies wines with a histamines value lower than 0.5mg / liter (usually red wines have average histamines content between 4mg/l and 20mg/l). This wines are addressed to those people who drink wine, especially red one creates to their headaches and migraines.
International Wine Consultant Sebastiano Ramello
最初の“ローヒスタミンズ(Low Histamines)”の認証を受けた2つのラベルはピエモンテのヴェーリョ・ミケリーノ＆フィーリョ、ランゲの中心地に所在する生産者が作るドルチェット・ダルバDOCとバルベーラ・ダルバDOCです。
The first two certified label “LOW HISTAMINES” are both two Doc from the Piedmont winery Veglio Michelino & Figlio located in the heart of Langa territory: a Dolcetto D’Alba Doc and a Barbera D’Alba Doc.
“ローヒスタミンズ(Low Histamines) ”に品質保証されたワインはオレンジのキャップシール、そして“ローヒスタミンズ”のトレードマークと“ワインセレクション セバスティアーノ・ラメッロ”のメダルシールで見分けることが出来ます。
“Low Histamines” wines can be recognized by the orange cap, the certification trademark Low Histamines and by Wine Selection Sebastiano Ramello medal as a guarantee of quality.
問い合わせ先: info@lowhistamines.com
(Low Histamines, ローヒスタミンズ Sebastiano Ramello, セバスティアーノ・ラメッロ Veglio Osvaldo, ヴェーリョ・オズヴァルド Veglio Michelino & Figlio, ヴェーリョ・ミケリーノ＆フィーリョ Wine Selection Sebastiano Ramello, ワインセレクション セバスティアーノ・ラメッロ Dolcetto D'Alba, ドルチェットダルバ Barbera D'Alba. バルベーラダルバ )
