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.
Almeno 7 varietà tra rosse e bianche da una vigna di oltre 50 anni, vendemmiate e vinificate insieme. Macerazione per 5 giorni in vasca di cemento. Finita la fermentazione spontanea, affinamento di 9 mesi sempre in cemento.
Vino di Vigna.
|bottiglia vetro - colore foglia morta
glass - brown