About this wine
Vineyard and terroir
The fruit comes from the biodynamic Don Alfio vineyard, at an altitude of 900 m above the village of Rovitello.
Vinification
The grapes are destemmed by hand and placed in 1,500 L Georgian qvevri buried in an underground cellar. Fermentation takes place with native yeasts. The vessels are then sealed, and the wine remains in contact with the skins for four months before pressing.
Ageing
After pressing, the wine is transferred to smaller qvevri and aged on its fine lees. The 2016 vintage was bottled in May 2018 without filtration or fining.
