About this wine
Vineyard and terroir
The selected fruit comes from a 5.5 ha vineyard with clay-limestone soils. The vines are 17–20 years old and are farmed organically. Cellar work is also organic and minimally interventionist.
Grapes
The wine is made from a selection of the vineyard’s grapes.
Vinification
The grapes are harvested by hand relatively early to retain bright acidity, then pressed directly. Fermentation takes place with natural yeasts in stainless-steel tanks and old barriques. The must is bottled partway through fermentation so that carbonation develops in the bottle, without added sugar or sulfites. This traditional Ancestrale process is also known as the “grandfather,” “rural,” or “col fondo” method—the latter meaning “with sediment.” The resulting cloudy sediment is retained.
Label / history
The wine is produced by Domaine de’ Cocci Rotti, a winery owned by the La Ginestra cooperative.
