I've always thought it's a huge waste, a devaluation of the wine. Seeing it wasted like this makes me feel it's a low-value wine. As a producer, it's a practice I've never liked.

I will always be against the waste of wine in every. “Behind a small sip, there is a lot of work”, so with sparkling wine we perhaps reach the extreme of waste, such as the fact of using sparkling wine only to pour it on people rather than being tasted. It is certainly an impactful initiative, provocative but which achieves an important objective.

I find this project intelligent and fun, it is a provocation to bring people closer and curious about the product, making them understand that it is not "cool" to waste a wine. We winemakers want to carry forward this cause, the more producers participate, the more space will be given to product quality.

I liked the idea, I appreciated the choice of Verdicchio, an autochthonous grape that marries the classic method. For us small producers it is a very important initiative and everyone should participate, diversifying the project by territory and companies.