Our company produces natural fermented wines, with only indigenous yeasts, unrefined, coming from vineyards cultivated with the biodynamic method, as well as vegetables and cereals; and in order to achieve a full-cycle farm, we also breed Mora Romagnola pigs, and we have two sheep, wich goes around.
We have decided to join winemakers with the same philosophy we have, to share with them organization and storage, that are often very costly. From this collaboration was born Co.Vi.Bio (Consortium of Biodynamic Vineyards). Co.Vi.Bio’s partners have a shared catalog, warehouse and management, because we believe that synergy can be positive and stimulating for everyone.
Base di Grechetto Gentile (Pignoletto) fermentata coi suoi lieviti indigeni in cemento o acciaio, senza chiarifiche o filtrazioni. Il vino viene imbottigliato con i suoi lieviti e residuo zuccherino. In primavera la fermentazione riprende producendo l'effervescenza (metodo ancestrale).
Non viene fatta sboccattura, quindi il vino si presenta leggermente torbido.
Grechetto Gentile (native grape historically known in Bologna hills as Pignoletto), spontaneously fermented with its indigenous yeasts in concrete, without any clarification and filtration.
The wine is bottled with some residual sugar, so, with the arrival of the Spring, the fermentation takes place again, according to the Ancestral method.
|bottiglia vetro trasparente
glass - trasparent