About this wine
Vineyard and terroir
The organically grown fruit comes from vineyards on a natural terrace overlooking the small Parma River, at 350–600 m above sea level. The limestone soils contain marl. Forests, meadows and fruit trees surround the sites, creating a favourable microclimate within a well-preserved vineyard ecosystem. Marked day-to-night temperature differences contribute intense aromas and refreshing acidity, while the soils bring minerality and freshness.
Vinification
The grapes are harvested by hand and macerated on their skins for two days. The must begins fermentation with native yeasts in stainless-steel tanks, without temperature control. Following the Ancestrale method, the wine is bottled midway through fermentation, which finishes naturally in the bottle. Bottling takes place in spring without filtration or fining. A minimal amount of sulfur may be added during production.
Ageing
The wine rests on its lees in bottle for around six months.
Tasting profile
Fresh and mineral, with intense aromas, refreshing acidity and a lively, easy-drinking character.
Label / history
The name “Sol e Steli” and the sun and moon depicted on the label refer to the pronounced differences between daytime and nighttime temperatures in the local microclimate.
