One litre of wine costs 130 lira, and horses are used in the vineyards. Winemaking relies on the wisdom of the old. The systems used are inefficient, and even harder to handle, based as they are on prejudice against technology.
Born in Lequio Berria in 1943 to a family of cattle traders, Mauro Bosio has a job repairing trucks. Seeing the problems his grower friends in the Langhe have in the winery, he decides to put his skills to good use by applying his passion for mechanics to a new field. He opens Enomeccanica Bosio in Monticello d’Alba, a village just a short way from the “Capital of the Langhe”. His first project is a manually-operated discontinuous juice separator.
The methanol scandal transforms work in the winery. Quality becomes the watchword, and oenology abandons the idea of adulteration. Using the right technology becomes an absolute necessity for anyone who wants to guarantee safe wines with a high quality taste profile. Enomeccanica Bosio designs and builds the first sulphur dioxide feeders to sanitize bottles and make wine safe.
A revolution stirs in the world of Barolo wine in the form of the Barolo Boys: no more antediluvianism or superstitions. The King of wines deserves technological vinification too, with short macerations and ageing in new barrels. Enomeccanica Bosio builds the first rotary macerator for high profile wines: efficient, yet very delicate extraction.
The IR300 sprayer is patented. As simple as it is effective, the technology revolutionizes fermentation and pumping over systems, and is still peerless today. More than 2,300 units are sold in the first 10 years following the patent.
Enomeccanica Bosio patents a universal bottle-gripping system. Its rinser becomes the only model capable of rinsing, injecting nitrogen, seasoning with wine and dosage all in one cycle. The first machines with scientifically-proven results for the micro-oxygenation of wine are sold.
The alternative to enrichment by means of addition. Enomeccanica Bosio offers a solution adapted from the sea salt desalination sector, introducing the first osmosis systems for use on musts, which are still the company’s flagship product today.
After four years of development, Enomeccanica Bosio releases the first ceramic crossflow filters for the wine industry. It is a great achievement: they last four times as long as traditional organic fibre membranes, and the quality is markedly higher.
Mauro Bosio leaves the running of the company in the hands of his closest associates: Enrico Barioglio, Caterina Panero, Marco Scaglia, Gianni Siderot and Donato Vigliero.
A handover in keeping with the “tradition of innovation” that has always distinguished the Monticello d’Alba firm. But also a new beginning, with ambitious aims: to put its technology at the service of the world of beverages, back up the mechanical engineering with the sale of winery products, and expand the hiring of fermentation and wine processing machinery and equipment.