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This wine is made from Vermentino Nero and Canaiolo grapes grown organically and biodynamic. A first spontaneous fermentation in steel is carried out and a second fermentation in the bottle after the addition of the must of the same vintage. Natural sparkling wine sur lie, characterized by a fine perlage, fruity notes, pleasant freshness and good persistence.
This wine is made from Vermentino Nero and Canaiolo grapes grown organically and biodynamic. A first spontaneous fermentation in steel is carried out and a second fermentation in the bottle after the addition of the must of the same vintage. Natural sparkling wine sur lie, characterized by a fine perlage, fruity notes, pleasant freshness and good persistence.
| Vintage | 2019 |
|---|---|
| Vineyard Location | Licciana Nardi |
| Vine | Nero and Canaiolo (Uva Merla) |
| Cultivating system | Guyot |
| Region | Toscana |
| Harvest Period | Late in August / early September |
| Yield | 80 (kilos of grape in hundred- per ha) |
| Type of agriculture | Biological/Biodinamical |
| Grapes Certification | Biological |
| Vinification | Short maceration in closed press, then soft pressing |
| Fermantation | First fermentation of the base: spontaneous steel. Second fermentation in bottle after addition of must of the same vintage stored in refrigerator with spontaneous pied de cuve. |
| Clarify and Filtration | None |
| Total Sulfure Dioxide | 16 mg/lt |
| Affinamento in bottiglia | Base wine 5 months in steel, then refermented about 12 months in bottle |
| Service Temperature | 8°C |
| Available Format | 750 ml |