The essence of

organic red grapes

Vegan - Alcohol free - Gluten free - No sulfites



. to guarantee the consumer:

. a food with the maximum content of active ingredients,

. therefore with the maximum antioxidant value

. of the starting fruit (organic red grapes from the Monferrato hills)

The production cycle of Liofenol is 100% under direct control,

with organic certification:

Az. agricola Canovella

proprietary transformation - extraction process

The production of Liofenol was conceived:

. without economic compromises,

. with a long refinement process

. and low temperature vacuum extraction,



Current ownership:

from the hills of Tortonese to Monferrato Casalese

III and IV generation - organic certification

Once we were sure of the reproducibility of the process, we resumed the research activity with determination, starting scientific collaborations with important university centers (Milan, Modena, Padua, Siena, Turin).

. transformation / fermentation of grapes

. multi-year processing and refinement

. proprietary equipment

. continuous verification of results

. further scientific research

. fermentation - aging - refinement cellar

. from the management of the vineyard to the harvest,

. from the transformation in the cellar to the final extraction;

. we also made all the necessary special equipment:

- extraction plant,

- photovoltaic energy system,

- Eletev electric vehicles

The extraction / concentration process to obtain Liofenol is anyway energy-intensive.

Studies and experimental tests of antioxidant properties

Adult vines are able to synthesize and concentrate all the energy of the surrounding environment (air, sun, rain, soil) in their fruits (bunches of red grapes).

Organic farming techniques make it possible to respect the environment and transmit the energy stored in the fruit to the consumer.

The alcoholic maceration during fermentation allows the maximum degree of extraction of the active ingredients from the grapes.

Grapes (red) are one of the fruits with the highest polyphenol content (in various forms, including resveratrol).

In both cases, anyway, the extraction of the phenolic compounds present in the skins and, in part, in the grape seeds would be renounced.

Each type of grape has its own polyphenolic profile, enhanced by the characteristics of the plant (rootstock, cultivar, age / depth of roots) and by the environmental characteristics (type of soil, sun exposure, position, planting pattern, specific fertilization to favor the immune response and resistance to pathogenic attacks, any water / thermal stress)

Harvesting for alcoholic fermentation allows the fruit to be available at the optimum level of ripeness (which unfortunately is increasingly difficult with fruit intended for daily consumption, considering the conservation problems associated with commercial distribution).

Consuming the fruit as it is would also involve taking the dose of sugars present in the pulp, with effects that are not entirely positive for many of us, in addition to the already mentioned conservation problems.

The transformation into grape juice would allow conservation, therefore prolonged consumption over time, even out of season, but would maintain the same problems of sugar presence, as well as being a very critical process in terms of energy (it needs to process large quantities of must in a short time to avoid the start of alcoholic fermentation).

First confirmations of our hypotheses

Aware of the changed eating habits / lifestyle of each of us and of the growing evidence of the toxic effect of alcohol on the body, we have begun to better investigate the possibility of transmitting to the consumer the beneficial properties of the starting fruit (organic red grapes), without the negative effects of alcohol.

After the conversion to organic in 1996, we began to develop the awareness that, in order to try to maintain the right electrochemical balance of our organism, it was first and foremost essential to maintain a healthy and balanced lifestyle:

- absence of psycho-physical stress (!)

- proper nutrition (Mediterranean diet)

- moderate daily physical activity

- (controlled) exposure to sunlight

- unpolluted environment (!)

- absence of negative habits that increase risk factors (obesity, smoking, alcohol, ... etc.)

At this stage it was not yet clear what the final result would be, but certainly the importance of the energy synthesized by the plants in the bunches of grapes was such as to induce us to put our utmost effort into the search for a solution ...

The extract from  fermented organic red grape (Liofenol), with important antioxidant properties, was finally the result we had set for ourselves!

Of course we were not interested in enhancing the waste of winemaking (pomace, grape seeds) for human use, but looking for the maximum healthy result for the body starting from the highest quality product: organic red grapes after alcoholic fermentation, with multi-year aging/refining in the cellar.

From an energetic point of view, the alcoholic fermentation process, with the transformation of sugars into alcohol, is very "honest".

The antioxidant active ingredients (polyphenols) of the starting fruit remain almost unchanged after fermentation.

At this point in history the problem of the sustainability of the extraction process arised immediately: traditional freeze dryers are not compatible with the presence of alcohol ...

The presence of alcohol guarantees a good shelf life during the aging/refinement period in the cellar ...

The initial freeze-drying tests allowed us to have the first confirmations of the antioxidant properties of the concentrated product obtained, but ...

Our stay (2001-2015) in the technological park of the French Savoy, in parallel with the agricultural activity in Monferrato, was perhaps decisive for the solution of the problem ...

As often happens in these situations, the spark came from some observations in a completely different field from that of freeze-drying ...

Thanks also to the mechatronic experience we were acquiring with the first prototypes of the "Eletev" electric vehicles, over a few years (... time is an apparently incompressible variable ...) we were able to fine-tune an optimal proprietary extraction / concentration process ...

Leaving aside the description of the technical difficulties to be overcome and the bureaucratic mortifications suffered to make it operational (...), we were able to complete an experimental system, not connected to the grid, with the photovoltaic panels connected in parallel at low direct voltage (voltage of 36 VDC, absolutely not dangerous for human health)

Thanks to the excellent preservability of the starting product, it is possible to organize the transformation in the periods of the year when solar energy is more available.

The batteries of Eletev vehicles complete the virtuous process, allowing a storage function that can be used during the night ...

The scientific papers produced and published (see also the section "Scientific papers") have amply confirmed our hypotheses.


Each of us can make every effort in everyday life to try creating favorable conditions for ourselves and, possibly, also for our neighbor  ...


The construction of the farm dates back to this period, as a country villa with an Italian garden for the wealthy Turin bourgeoisie.


Over time, the figure of historic wine producer in Monferrato consolidated.





Preliminary considerations

First working hypotheses

Assessment / selection of the ideal production process

Fresh fruit

Grape juice

Alcoholic Maceration and Fermentation ...

Vacuum freeze-drying ...

2001 - 2015


Savoie Technolac

Mechatronics - Eletev electric vehicles

Proof of thesis ...

2011 - 2022


Liofenol: Hypothesis, Thesis and proof of the results

Improvement of the production process

Energy autonomy - 110 kW stand alone photovoltaic system

Production laboratory - Start of marketing

2020 - 2021


Abstract ...