Based on careful observation and the management of the factors which influence our terroir and its habitat. We do not apply chemical herbicides or pesticides, but instead we use natural resources, with the primary aim of maintaining a balance in the environment, and we preserve spontaneous ground cover in order to obtain spongy soils. Through biodynamics, which goes one step beyond organic growing, we breathe life into our vineyards and seek to raise levels of biodiversity: we preserve spontaneous ground cover in order to obtain spongy soils, we apply plant-based infusions and decoctions to avoid pest infestations, and we produce our own animal and vegetal compost from our orchard of medicinal plants and our farm of cows, sheep, chickens, and horses.
We assume responsibility for each and every step involved in the winemaking process, from the vine to the bottle. The grapes are picked by hand, go onto a sorting belt, are transferred by gravity, and pressed whole bunch. We carry out a maceration in order to extract the colour, and then a “bleeding”, depending on the vintage. This Sparkling has been aged for 24 – 30 months, with a dosage of 6 grams of residual sugar per litre, nicely offsetting its polyphenolic content.
Deep raspberry hue with bright, coppery-pink highlights.
Good intensity, evokes freshness from the start. Intense red fruits, wild strawberries, raspberries and red currants. Mediterranean herbs, fennel and lavender.
Full of flavour on entry, good structure and smooth, crisp, fine bubbles. Vinous and dry on the palate. The red fruits come through on the aftertaste along with balsamic notes. Pleasantly refreshing finish.
Ideal as aperitif and for all kind of tapas, especially with ham. Very nice with filling dishes due to its body. Blue fishes. Stews, rice, and white meat. Japanese food –nigiris-.