About this wine
Vineyard and terroir
The fruit comes from biodynamically farmed vineyards in Veneto, 100 m above sea level, on stony soils composed of limestone and gravel.
Vinification
The grapes are harvested at optimal ripeness, destemmed and gently pressed, then macerated on their skins for seven days. Fermentation occurs naturally with native yeasts in cone-shaped clay amphorae. After bottling, the residual sugar drives a natural secondary fermentation, producing alcohol and carbon dioxide. The wine is not disgorged, leaving its natural sediment in the bottle.
Ageing
The wine ages in amphorae for nine months.
Tasting profile
Fresh and lively, with an inviting aroma and a balanced palate.
