{"title":"Nous","description":"\u003cp\u003eThe name Nous comes from ancient Greek, meaning the highest form of mind or intellect, the capacity to perceive what lies beneath the surface. It is a fitting name for a project that asks its members to look past conventional and even organic viticulture and toward something more alive. Sara and Alessandro Filippi founded the collective in 2015, with Sara's Soave estate on extreme volcanic basalt soils as the founding partner.\u003c\/p\u003e\u003cp\u003eAlessandro Filippi developed the Vini di Luce philosophy, which he describes as agriculture of light and carbon: a system of regenerative practices designed to restore soil carbon, encourage microbial life, and produce grapes that carry genuine nutritional and energetic vitality. The couple built Nous as a cooperative structure that allows small farmers to share resources, equipment, and knowledge while maintaining independence over their own land. The model has since extended beyond wine to wheat, olive oil, and other crops across Italy.\u003c\/p\u003e\u003cp\u003eMore on how they farm and work in the cellar in our \u003ca href=\"\/blogs\/natural-wine-producers-primal-wine\/nous\"\u003eNous producer profile\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"bolle-di-magenta-nous-natural-wine","title":"Nous Bolle di Magenta 2018","description":"\u003cp\u003eBolle di Magenta is a frizzante made from 100% Garganega grown at Castelcerino di Soave, a village sitting at roughly 350 meters above sea level on the remains of an ancient volcano in the Verona province. The vineyard sits just outside the Soave Classico DOC boundary, so the wine is classified as IGT Verona. The soils are volcanic in origin, rich in clay and basalt, with a south-east exposure that extends the growing season into late October.\u003c\/p\u003e\u003cp\u003eGrapes are harvested by hand in small crates and whole-cluster pressed without a destemmer or crusher. The free-run juice is chilled immediately, then fermented in cement tanks for approximately 20 days. Before alcoholic fermentation finishes, the wine is chilled and racked to preserve residual sugar for the secondary fermentation. It is bottled by hand in April at the first crescent moon of spring, then left to complete its second fermentation in bottle over the following months. The wine is released undisgorged, with its lees still present.\u003c\/p\u003e\u003cp\u003eA small addition of sulfites is made at pressing; none is added at bottling. The wine contains no fining agents, no enzymes, and no stabilizing treatments. The natural sediment in the bottle is a byproduct of the undisgorged method and includes mannoproteins, beta-glucans, and tartrates from yeast lysis.\u003c\/p\u003e","brand":"Nous","offers":[{"title":"Default Title","offer_id":39303973896391,"sku":"LUCEGARG18C","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/bolle-di-magenta-nous-natural-wine-deslop.png?v=1784583485"}],"url":"https:\/\/primalwine.com\/collections\/nous.oembed","provider":"Primal Wine","version":"1.0","type":"link"}