The Lambrusco: un vino sano e sicuro

Luna di Marzo: a healthy wine

Nutritional safety is an important subject at the heart of many of the requests of any knowledgeable consumer. It's no coincidence that the need for reliable product certification for consumers is one of the objects of heated debates within the European Union Administration. The certification of products territorial origins is no longer sufficient (in Italian Legislation DOC); producers are now expected to offer quality certification. Mantuan Lambrusco has adapted to the request of the knowledgeable consumer: this wine accompanies everyday household cuisine due to its low alcohol content and high amount of poliphenol. And what's more, the fresh sparkling aspects of the wine facilitate digestion.
This red wine offers all of the benefits that come from the presence of antocians and poliphenol found in red grapes.
This wine has strong ties to its’ thousand year history that begins with the Etruscans, touches Virgil and has been passed down through the traditions Benedictine monks and country peasants. This careful conservation has brought this enological gem to modern times.

How this wine assists digestion

"Moderate amounts of wine consumed during meals improves the appetite, increases the flux of secretions helping digestion and increments gastric motion as well as intestinal peristalsis."
The alcohol content in wine stimulates salivation that is the important first stage of digestion which breaks down complex components, starch for example. During this stage the organological aspects of wine become important. The sapidness and the acidity stimulate the saliva glands while, on the contrary, the bitterness from the tannins create astringence inside of the mouth. The aroma of wine also contributes to the secretion of saliva, provoking the sensation of "mouth watering".
As food descends into the stomach, gastric juices continue to break down nutrients, especially protein. Wine comes into contact with mucus, sollicitating further juice secretion and facilitating digestive activity.
It is important to remember that wine has a pH similar to that of the stomach and therefore does not negatively interfere with digestion, unlike water (strange but true) which, due to its' lack of acids, slows digestive activity.

How wine prevents illnesses

Science has discovered the infinite benefits of antocians, polifenolic substances that block the reproduction of bacteria proteins and are thus considered antibacterial. This characteristic is found in red wines especially young red wines in the first 3-4 years after production, when the wine contains the highest percentage of these substances. Over time the amount of these substances in wine diminishes and eventually vanishes.
Wine strengthens the body's organic defence systems and is an interesting nutritional tool. Research has also shown that wine has anti-inflammatory and chemotherapeutic effects thanks to a chemical known as resveratrol. The magnesium present in wine also strengthens the immunitary system.

How wines slows the aging process

In advanced age the exclusion of wine from a normal diet deprives the organism of positive effects that slow the aging process and offer higher physical stability.
Studies seem to demonstrate that wine can be an effective youth serum, stimulating the conservation of the functions of our organism and above all, exerting affects psychological well being and harmony on those in the advanced age category.
Numerous studies have confirmed that two or three glasses of wine a day reduce mortality rates and that habitual consumption favours longevity protecting the body from various illnesses.
Furthermore wine produces distensive and euphoric effects that act against frequent states of depression in the elderly, favouring cerebral oxidization and acts as an antitension agent. Wine fights against antidiuretic hormones as well, assisting in the elimination of waste products within the organism while limiting the amount of triglycerin and cholesterol in the blood. It also improves the flow of blood due its' anti-clotting properties.
Finally it is important to remember the antioxidant effects of poliphenol which, fights against the formation of free radicals.

 

 
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