About this wine
Vineyard and terroir
The fruit comes from biodynamically farmed vineyards in Abruzzo, situated at 400–500 metres above sea level. The deep soils consist mainly of clay with chalky deposits.
Vinification
The grapes are harvested by hand. Fermentation takes place at 13–14 °C before the must is rapidly chilled to 2–4 °C to halt fermentation. It is then bottled and sealed, and secondary fermentation begins naturally in the bottle, producing the carbon dioxide. This is the traditional Ancestrale method.
No sugar or dosage is added, and the wine is not disgorged. The yeast sediment remains in the bottle, contributing complexity and a creamy texture while helping to protect the wine from spoilage.
