Wines

A wine from exclusively biodynamic viticulture, with interventions in harmony with the vineyard always reduced to a minimum. Barbianca is in its major part a Garganega, plus other local variety and others unknown. 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 16 milligrams per liter of sulphites Data Sheet

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. Data Sheet

From an exclusively biodynamic viticulture, interventions reduced to the minimum and always in harmony with the vineyard. Barbarossa is mainly Merlot, plus other varieties such as Cabernet, Raboso and others unknown. 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. Data Sheet