Fuso - 'Flora' - Raboso - Treviso, Veneto, IT - NV
Regular price $20.00
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Request a Case OrderCol di Luna produces sparkling wines at the foot of the Dolomites, with a family tradition and preference for the Brut style. Flora Rosato comes from the local grape variety called Raboso, a trifecta of spice, brambly fruit, and a rather energetic
acidity!
The wine is fermented with a slight maceration on the skins for 12 hours, and then continues to ferment in the tank. Once the wine settles, the producer transfers the juice to the bottle, where it finishes fermentation and creates the magic fizz. This is the traditional col fondo style, and you’ll notice a bit of ‘fondo’, or sediment, in the bottle.
As always... FUSO's our project to search for and bottle Italy’s natural and characterful daily drinkers from farmers and producers who are our long time friends and colleagues.
REGION: Veneto
GROWING AREA: In the Treviso province
FARMING: practicing organic: no pesticides, no herbicides. VINEYARD: 15 Ha
ALTITUDE: 25 m / 82 ft
SOILS: Gravel and limestone
VARIETIES: 100% Raboso Piave
VINE AGE: 15 years old
VINE TRAINING: Cordon trained
HARVEST DATE: between October 9 and 15 YEAST: Native
FERMENTATION: 12 hours maceration on the skins. Fermentation starts in stainless steel tanks and finishes in bottle.
MALOLACTIC FERMENTATION: No SULPHUR: 30 mg/L added at bottling ALCOHOL: 11.0%
ANNUAL PRODUCTION: 7,000 cases
If any country can teach us about life’s small pleasures – such as enjoying a delicious and characterful daily drinker – it’s Italy!
FUSO’s our project to search for and bottle natural wines from farmers we know here in Italy. We work with them choosing specific vineyards and are present for fermentation, élevage, sample tasting, and eventual bottling. A part of our team lives full-time in Italy, so we’re in a unique position to be close to the production side.
These are great introductions to natural wines, and you’ll find them chilling in our fridges at home.
A couple more details of what FUSO is all about:
• Terroir wines where grape variety and soil are the stars.
• Made by farmers (not tank-farms).
• Certified Organic (or practicing organic wineries in conversion).
• Native yeasts fermentations.
• Unfiltered or lightly filtered.
• Low sulphur (45 mg/l or less of added SO2).
• Delicious with alcohol levels between 12% – 13%.