The antioxidant, which comes from grape skins, has been touted as having both anti-aging and heart-health benefits. The trouble is that the amount of resveratrol in a glass of wine (about one milligram’s worth) is minimal. You’d need to consume an undrinkable amount of wine to (hypothetically) activate sirtuin proteins, the proclaimed miracle workers and proteins that kick-start your metabolism and may extend your life.
A recent study by Dr. Diego Tomasi of the Council for Agricultural Research and Experimentation, in Conegliano, Italy, recently found that grapes that are farmed without synthetic chemical and without tilling, pruning, and de-leafing etc., are significantly higher in resveratrol than their conventional counterparts.
Paco Bosco, and enologist from Spain, believes that this is because of the vines' adaptability. He spent two years at Dagon Bodegas, a vineyard in Utiel Requena, Spain, for his Masters degree. Dagon does not use any treatments in the vineyard, which has not been pruned or plowed for the last 20 years. The result is grapes with extraordinarily elevated levels of resveratrol. "About double that found in Nebbiolo, which is considered the grape with the most in the world!" exclaims Paco. "Resveratrol is from the family of stilbenes. These are the plant's antibodies, its natural defenses. So, when something attacks it—fungus or a pest—the plant sends is stilbenes to the afflicted area to fight off the invader." The result is stronger plants, more resilient fruit, and, in the end, healthier wines! Especially, since processes like fining and filtering, commonly used in conventional winemaking to remove unwanted particles, also removes the good stuff like resvertratol.
Another reason to drink wine made organically with low-intervention in the vineyard.