Low Histamines

LOW HISTAMINES.com

“Low Histamines”

certifies wine have low content of histamine not more

than 0,5 mg/liter at bottling.

All this keeping intact the high quality of fhe final product, with its own characteristics that comes from its territory.

Natural processes are the main point we focus on.

Sebastian Ramello, creator and founder of LOW HISTAMINES is the person who carried out the research since 2011, to clear set, Italian winemaker and international laboratories for analysis.

The first step of the research was to understand the level of histamines that can tolerate allergic to histamines, which are quantified in over 10% of the world population.

The histamine intolerant can not drink, especially red wine, without having headaches and severe migraines “the words sulphites or tannins in red wine are associated with throbbing migraine headaches.

When I taste red wines with customers, I often hear, “I cannot drink red wine, the sulphites give me a migraine” or “tannins in red wine give me a migraine”.

These statements are not necessarily untrue, but another culprit has been identified – histamines” Research suggests that histamines are a primary cause of red wine headaches, and more specifically, migraine headaches. Although generally referred to as an allergic reaction to histamine, the headache is, in effect, a food intolerance. Clinical responses such as rashes,

diarrheal, nausea/vomiting, and of course, headaches, are proportionally related to the amount of ingested histamine to those most sensitive. But new detection methods allow for more precise evaluation of histamine concentration in red wine (somewhere in the order of 250 ppb, or parts per billion) that can be implemented during the wine-making lifecycle; from the quality of the grapes used to the hygienic conditions through bottling.

Extensive testing was done with migraine sufferers with remarkable results. Of the migraine sufferers tested, only 22% reported that they do not normally get headaches from red wine.

The majority of patients who do get migraines after drinking red wine are women.

The second step was to bring the field research, analyzing for about a year and a half of red wine all over the Italian territory, from the far north to the far south, through international testing laboratories certified by the Italian government. In the end after many analysis, Sebastian Ramello, discovered two red wines of Piedmont, Italy, by the winery “Veglio Michelino & Figlio”, with incredible low values of histamines, below 1,5 mg/Litre.

Still not happy with the great result, along with the wine maker Veglio Osvaldo and Marco Marchisio, from Piedmont region, for a whole year, we studied how to be able to further reduce histamines, working in the vineyard and in the winery during harvest, allowing them to bring them under the 0.5 mg / liter. Other work that required time, experimentation and study, it was to be able to stabilize the histamines, which it did through the efforts of winemaker Veglio Osvaldo.

After several attempts and experiments, we achieved the result of 0.5mg / liter stabilizing histamines.

At this point began the third step, to test the wines LOW HISTAMINES with intolerance to histamine. The result was significant, it was found that 95% of the histamine intolerant who drank wine LOW HISTAMINE were not affected by the symptoms of allergic, and the remaining 5%, the symptoms decreased by 90% These results have meant that the LOW HISTAMINES, has decided to certify as a minimum value for the wines contain histamine, 0.5 mg / liter.

The search for low histamines wines continues;

today we began to explore new wines, both in Italy and abroad, we hope soon to be able to find out, and so certify, new wines with a value of not more than 0.5 mg histamine / liter.

Important to remember that the first two certified wines LOW HISTAMINES are both two D.O.C. (Designation of origin controlled), protection certification of origin and production date by the Italian Government.

What does it means D.O.C.?

D.O.C. wines are regulated by a set of production regulations and are distinguished by a very precise area of origin which may also include sub-areas which limits the area to a certain village, hamlet, farm, or vineyard. It is clear that the more the area of origin is limited and the regulation variables are multiplied, that the wineries and the amount of which will fall into this category will decrease. This then increases the quality of the wine which is produced.

The production regulations of D.O.C. wines must outline:

- the name of the appellation (the name of the D.O.C.)

- the area of origin of the grapes

- the maximum yield of grapes and wine per hectare

- the minimum potential alcohol level of the grapes

- the chemical and organoleptic characteristics of the wine as well as the minimum alcohol content of the wine

- the production conditions (climate, soil, elevation, sun exposure, etc.)

- the layout of the vineyards in terms of plant density, types of training systems, pruning

- how the sensory analysis examinations are to be carried out

- minimum period of ageing in wood or in bottle

- in which specific area the wine must be bottled.

D.O.C. wines are subject to physical-chemical and organoleptic tests during the production stages which are carried out by special examination panels.

Target

Groups that could be interested in Low Histamines activities:

Wine sensitives
People who suffer from migraines and headaches
Restaurants
Wine Stores
Wineries
Distributors
Media
Health care organizations

If you need any information about Low Histamines activities, please contact us.

Consulting service

Low Histamines offers a consulting service to help wine makers to produce wines with lowest level of histamines possible;

If you are interested, you can take advantage from our knowledge.

Tha main points in order to obtain low histamines level wines are:

50% comes from the nature (soil) and we do not have a real control over it
25% comes trom a strict control of the entire line of production and cultivation along all the 12 months; first chemical fertilizer should be avoided or reduced as much as possible; then it is necessary an extreme focus during the beginning of the harvest: the grapes must be healthy on the vine and must arrive quickly to the pools for crushing, in order to avoid fermentation from inside the baskets; another important point is that wooden barrels cannot be used, since the wood contains tannins that can interact with the wine producing a higher level of histamines
25% is our secret! Our researches let us, together with the help of our consulents wine makers, to discover the right way to reduce and stabilizing furthermore the histamines level of the wine; all this is made keeeping the high original quality of the wine itself.

Importers

If you are interested in distributing and importing "Low Histamines" wines, contact us.

Low Histamines besides selecting and certifying wines with histamine content less than 0.5mg / liter at bottling, for those who require it, certifies distributors (restaurateurs, retailers, wine bars etc ...), importers who distribute and import at least one certified Low Histamines wine, following these rules:

After at least six months, the wine is imported or distributed (or on a menu or shelf) and after at least the second order, Low Histamines issues a certification, which proves that the sales point is an authorized Low Histamines point.
We suggest placing the certification at the point of sale and on its website so that interested consumers know where to buy a LOW HISTAMINES wine.