About this wine
Vineyard and terroir
The grapes grow in biodynamic vineyards in Veneto, on medium-textured, stony soils.
Vinification
The grapes are harvested by hand, selected and gently whole-bunch pressed. Spontaneous fermentation with naturally occurring yeasts takes place in stainless-steel tanks. In spring, following Maria Thun’s biodynamic calendar, the wine is bottled for a natural secondary fermentation, during which residual sugar is converted into alcohol and carbon dioxide.
Ageing
The wine rests on its lees in stainless-steel tanks for around six months. The yeast remains in the bottle after the secondary fermentation, adding structure, longevity and complexity.
Tasting profile
Lively and remarkably fresh, with generous floral and fruity aromas and an appealing palate.
