Wines

From an exclusively biodynamic viticulture, interventions reduced to the minimum and always in harmony with the vineyard. Barbabolla is made with a mix of white-grape varieties native of the territory, some known, others not so much. 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. Data Sheet

A wine from exclusively biodynamic viticulture, with interventions in harmony with the vineyard always reduced to a minimum. Barbianca is made with a mix of white-grape varieties native of the territory, some known, others not so much. The wine ferments with indigenous yeasts in concrete tanks; ages for 9 months in the same fermentation containers, and it is bottled unfiltered with a small addition of sulfur. Ingredients: grapes, terroir and sulphites. Data Sheet

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. Data Sheet

A wine from exclusively biodynamic viticulture, with interventions in harmony with the vineyard always reduced to a minimum. Barbaspuma is made with a mix of white-grape varieties native of the territory, some known, others not so much.

Barbaspuma is a metodo classico sparkling wine.

Refermentation of the base wine in bottle with native yeasts. The wine is a Brut, with a tirage of Passito must.

Ingredients: grapes, terroir and sulphites. Data sheet