About this wine
Vineyard and terroir
The estate-grown Malvasia fruit comes from biodynamically farmed vineyards in Abruzzo. The vines grow in loose limestone soils and give low yields.
Vinification
The wine is made by the Ancestrale method. The first fermentation is deliberately stopped before completion, then a second fermentation takes place in the bottle. During this fermentation, the yeast consumes the remaining sugar and creates the bubbles. The wine remains on the yeast sediment, which naturally helps protect it from spoilage.
Tasting profile
Contact with the yeast sediment adds complexity, a rich aroma and a slightly oily texture.
