About this wine
Vineyard and terroir
The fruit comes from Mongarda’s vineyards, planted on limestone and sandy soils.
Vinification
The grapes are harvested by hand into small crates and gently whole-bunch pressed at the winery. Fermentation proceeds very slowly in stainless-steel tanks, followed by natural fermentation in bottle using the ancestral method, also known as “Col Fondo.”
The wine is bottled without tirage liqueur while the must still contains substantial unfermented sugar. Fermentation then continues in sealed bottles in the cellar, naturally producing carbon dioxide. The wine is not disgorged, so the yeast sediment remains in the bottle.
Tasting profile
Slightly cloudy in appearance, with natural yeast sediment visible at the bottom of the bottle.
