PRACTICING ORGANIC & BIODYNAMIC FARMING
"There is a scant 1-hectare parcel of 25-year-old Cabernet vines on the Montesecondo estate in Cerbaia, planted on stony clay soils on a gentle northwest-facing slope. The certified-biodynamic bunches are harvested by hand and mainly destemmed, with around 30% of the fruit left in whole clusters and pressed directly. Fermentation is spontaneous with indigenous yeasts and without sulfur or temperature control in concrete tanks. Maceration is only 4 days with no extractive techniques, just a submerged cap or cappello sommerso. The wine is aged in concrete tank and bottled without fining or filtration and with a small amount of sulfur." - DAVID BOWLER IMPORTS
Vegan
"There is a scant 1-hectare parcel of 25-year-old Cabernet vines on the Montesecondo estate in Cerbaia, planted on stony clay soils on a gentle northwest-facing slope. The certified-biodynamic bunches are harvested by hand and mainly destemmed, with around 30% of the fruit left in whole clusters and pressed directly. Fermentation is spontaneous with indigenous yeasts and without sulfur or temperature control in concrete tanks. Maceration is only 4 days with no extractive techniques, just a submerged cap or cappello sommerso. The wine is aged in concrete tank and bottled without fining or filtration and with a small amount of sulfur." - DAVID BOWLER IMPORTS
Vegan
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