The S.A.T. (SPAGYRIC ADVANCED TECNOLOGY) technique is a method of crystallographic precipitation analysis, with a protocol that is inspired by scientific theories of modern biophysics, capable of expressing the vital energy of an organic product.
It is an analytical crystallographic research method that can derive liquid crystals from test samples that are analysed without adding any external reagent, especially chemical ones, but rather using simply the original substance of the sample itself.
The results of the crystallization can precisely manifest the nature, the energetic quality, and the relevant strength factors present in the analysed samples.
The product analysed here is the red wine Grandama 2009, produced and bottled by Sacrafamilia s.s. soc. agr. Godiasco-Italia. Several samples of this wine were cross-checked by Visionlab’s SAT extraction method for the evaluation of the energy quality of the wine itself.
This is a wine whose energy quality is very high and can be measured in the macro-crystalline precipitation obtained after the SAT procedure started in January 2011 and concluded in February 2012. All previous wine reviews were fully confirmed. The formative force of crystals is highly defined as well as the localization, the form ratios, the perimetral contour structures, the symmetry of the precipitates.
The clear presence of harmonious shapes with regular precipitation indicate a truly excellent energy quality of the liquid. The energetic and harmonic characteristics are evident from the comparisons with other liquids, which are other wines of mediocre quality.
TAlmost all of the crystalline precipitates show crystals in harmonic forms that look like flower petals, or have plant-like shapes, beautiful by definition, which can be present only in vital organic substances.
THE INTRINSIC QUALITY.
It is often said: “We are what we eat”. This is true to a large extent, but it is true not only, nor above all, based on the type and quantity of the substances we ingest, but also for the unitary, synthetic essence of the natural beings we nourish ourselves with. In order to assess the quality of the food, it is therefore not enough to consider vitamins, proteins, starches, fats, etc., nor their quantity. It is necessary to try to understand what is the “nutritive source” or, even better, the “vital charge” of the food, which manifests itself in nature in a specific morphology, and that is expressed through equally specific forms in the images of crystallization.
It is intuitive that this “vital charge” can be fostered by good cultivation and/or transformation. It is also known that a chemical analysis of the components is not able, in the majority of cases, to discriminate a quality product from another, if not in a ” negative ” way, that is, certifying the presence or absence of more or less toxic pollutants. On the other hand, this quality is quite evident in the images of the SAT crystallization of food.
This quality control in the form of images can therefore give a valuable indication to both consumers and manufacturers to appreciate an intrinsic quality.