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Lunalies 2019

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.

Lunalies 2019

SKU WJCP02 Category Tag

Producer

Sabrina e Andrea-Cantina: Castel del Piano

Wine cellar

It was 2003 and we toured for some time in Tuscany and Liguria, then a weekend we landed in Lunigiana and it seemed to us a beautiful land rich in nature, despite the abandonment by farmers who made it a wild territory… a detail that we immediately liked. Here there are hills adjacent to the Apennines completely uninhabited, full of woods, streams… all very nice things to see. In this area we discovered beautiful villages and realities rich in history and typicality until the day we came across a farm that was a small castle of Malaspina now abandoned for about 15 years surrounded by a vineyard, a chestnut grove and an olive grove overlooking the stream (the Taverone). The farmhouse immediately fascinated us by the fact that it was all abandoned, with collapsed walls covered with vines… in short, it was love at first sight. The adjacent vineyard, also abandoned, having already many faults formed over the years, had to be fixed and so in this project we had to replant the vineyard, build a wine cellar and restore the house, you can imagine that for us it was a real adventure.

Wine sheet

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.

Additional information

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

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