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The farm has been certified organic since its foundation in 1982 and goes beyond that by working completely naturally both in the vineyard and cellars. All fermentations are carried out without added yeasts and little, and more often zero, sulfur is used. 75% Red Grapes (Sangiovese/Canaiolo), and 25% White Grapes (Malvasia, Trebbiano). Spontaneous fermentation. Aged in cement until bottling in the Spring. Minimal added sulfur and no filtering or fining.