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.
(50% Barbera 50% Negretto)
Fermentazione spontanea in botti di rovere di Slavonia. Affinamento in legni vecchi di dimensioni diverse per circa 12 mesi. Affinamento in bottiglia per altri 9 mesi.
Spontaneous fermentation in Slavonian oak barrels. Aging in old woods of different sizes for about 12 months. Aging in bottles for another 9 months.
|bottiglia vetro - colore foglia morta
glass bottle - brown