|Soil:||Clay and tuff|
|Avg. age of vines:||15 years|
|Bottles made:||2’600 annually|
|Vinification:||No fining, no filtering, biodynamic equivalent|
The grapes are partially de-stemmed and placed in 50 hl cement tanks, where they remain for less than 24 hours. It is immediately drawn off, pressed and then transferred to a 35hl stainless steel tank. Here it carries out part of the spontaneous fermentation in contact with the skins, without temperature control. 2-3 punch downs per day are carried out as needed. A small part of the must is preserved before fermentation, it will be used to restart the fermentation inside the bottle, thus obtaining a natural sparkling wine.
The wine is bottled in the spring in a waning moon and aged 6 months in bottle They do not carry out any clarification and filtration or addition of sulfur dioxide.
By the same producer
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