There are only few plants more sustainable than the grapevine. Austere in his day to day, giving the best of himself in the poorest soils; long-lived, sometimes centenarians, gathering in their fruits the memory of many seasons; and emotional, human, stories bearer.

Wine, that transformed essence of the vine, it is the messenger of sustainability if it was allowed to be made according to appropriate principles, and if it is consumed by people who know how to understand it.

That is why it does not make sense to talk about sustainable gastronomy if wine does not appear in the concept, if the winemakers, those grape chefs, do not team with the “other” sustainable chefs.