Description

.100% Pecorino. From certified-biodynamic estate vines planted on very sandy, calcareous clay. The bunches are partly destemmed and macerated for a few hours, before a very gentle pressing by hand in an old-school vertical pressoir. Only the first-press, aka free-run, juice is used.

The wine ferments spontaneously with native yeasts and no temperature control in 500-liter Slavonian oak tonneaux; the fermentations in the cool cellar can go for as long as 9 months to reach dryness. The wine goes through malolactic fermentation–during the lengthy alcoholic fermentation–and is aged in tonneaux for about 9 months. It is bottled withouth fining, filtration or additional sulfur.