About this wine
Vineyard and terroir
A selected parcel of estate-grown Syrah is harvested earlier than the fruit used for Rosa del Castagno. Yields are limited to no more than 50 quintals per hectare from 5,000 vines.
Grapes
100% Syrah.
Vinification
The fruit is vinified as a white wine. After gentle crushing and destemming, it is softly pressed. Fermentation is monitored until the residual sugar reaches the level needed to create the desired carbon dioxide and natural effervescence. The wine is then bottled with its indigenous yeasts, and fermentation continues and finishes in bottle. The yeast sediment remains in the bottle, placing the wine in the col fondo or sur lie tradition.
This ancestral-method approach followed several years of trials that also included experiments with the traditional method. The intended result is a naturally sparkling Syrah in the pét-nat style.
Technical data
Annual production is approximately 3,000 bottles, all in 750 ml format. Alcohol is 11.5%. The colour is pale salmon-pink with onion-skin tones.
Tasting profile
Fruit and floral aromas evoke rose and cherry, joined by pink-grapefruit notes. The palate is fresh and pleasantly acidic, with lively bubbles, balance and a well-sustained finish.
Serving and pairing
Serve at 6–8 °C.
Label / history
The name plays on Dante’s famous expression “Galeotto fu…” and on the Italian word bolla, or bubble. The wine began with Alessandra Dionisio’s wish to create a sparkling interpretation of the estate’s Syrah.
