The basis must ferments in concrete vats with indigenous yeast only (no inoculated yeasts). After resting 9 months in concrete tanks, our wine was bottled after adding 3% juice of raisin Garganega to start bottle refermentation. No sulphites added, no clarification nor filtrations. Total sulphites at bottling: 8 mg/l.
Gold yellow at sight. The nose displays freshness and flowery notes. Fresh and gently acidic on the palate with a nice perlage that supports wine’s length.