From an exclusively biodynamic viticulture, interventions reduced to the minimum and always in harmony with the vineyard.
Barbabolla is mainly Garganega (almost entirely, 90%), backed by other white berry varieties rooted in the territory: Glera, Trebbiano, Moscato and Riesling Italico.
Wine based on indigenous fermentation, unfiltered and without the addition of sulfur dioxide; re-fermentation in the bottle with juice from dried grapes, not degourged.
Ingredients: grapes and territory. As simple as it is good.