Sebastian Ramello, president of the LOW HISTAMINES is the person who carried out the research over the past six years, 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.
If you need any information about Low Histamines activities, please contact us.
Low Histamines offers a consulting service to help wine
makers to produce wines with lowest level of histamines
If you are interested, you can take advantage from our knowledge.
Tha main points in order to obtain low histamines level wines are:
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, 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:
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.