It’s a fresh, sweet-smelling, sapid and armonic wine accompanied by a delightful floral scent. Making a bottle fermentation wine today means bringing an old tradition back to life and, with the help of modern winemaking techniques it’s possible to obtain a wine of high quality with unique tasting notes. The yeasts present in each bottle drain the sugars of the wine thus producing carbon dioxide, that is kept inside the product giving to it a fine perlage. Once all the sugars depleted, the yeasts lay down at the bottom of the bottle and, being in contact with the product continue to give a typical scent to the wine. As a result the lees that we find in these bottles it’s a proof of the vitality of this wine.
Excellent with appetizers, pasta, rice, white meat and cheese.
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The term “organic” refers to a method of cultivation, livestock breeding and transformation that excludes the use of synthetic substances (chemical fertilizers, herbicides, insecticides), allowing only the use of naturally occurring substances.
The organic products are free of pesticides and toxic poisons and also they absorbes nutrients from the soil and they have a processing that, in organic farming, it does not appear to be sterile and homologated to a standard for the use of Chemistry in the long run. Then *organic products *(which are more traditional than those given by the chemistry born just after the Second World War) offer a healthy genuineness, tastes and smells of the place of origin, characteristics of individual fields and of the hands of those who cultivate them.

Organic for us

For us it is a return to the old and healthy traditions, it is the appreciation of smells and tastes now forgotten, follow the phases of the moon, respect the ground to get the highest quality products without forcing production. A very special care we dedicate to restore and maintain hedges and copses to offer hospitality to beneficial insects and other natural enemies of pests, and in this way take benefit the soil and products, but also the landscape is vital and naturally varied.
The choice of the varieties of our vines is based on the adaptability to the environment and their resistance: they produce a little less of the varieties used in conventional agriculture but do not have the same need to continued and massive treatment, we use only natural fertilizers, such as manure or compost.
“Organic farming” means in fact develop of a model of production that avoids excessive exploitation of natural resources, in particular of the soil, water and air, using these resources within a development model that will last over time.

Why are we organic farm?

Organic agriculture is not by all means a type of agriculture based on “not doing”: the avoidance of chemical substances, that seem to solve all problems, requires a farmer endowed with great attention and extremely high professionalism.

Why are we organic farm?

• Because the food quality depends on the “health” of the soil.
• Because well-done food improves life.
• Because the country could become again a place where all can live, a “green” extension of squares, a meeting place, based on exchanges, encounters, stories and surprises.
• A place where it is possible to eat food that tastes of women, men and soil, of wheat, grass and wind… and to drink grapes with the warmth of the sun inside.