From an exclusively biodynamic viticulture, interventions reduced to the minimum and always in harmony with the vineyard.
Barbarossa is made with a mix of red-grape varieties, both native of the territory and international ones. Some of them are known, others not so much.
Fermented wine with indigenous yeasts, in cement tanks; aged for 12 months in steel tanks and bottled unfiltered with a small addition of sulfur.
Ingredients: grapes, soil and sulphites – 19 milligrams per liter.