We collect the grapes by hand, and once in the cellar, the whole-stemmed grapes are softly pressed.
The must, without the skins, is transferred for spontaneous fermentation in a concrete tank. Without further maceration on the skins.
Before the fermentation consumes all the sugars of the must, after having coarsely bag filtered, we bottle it, so that the yeasts finish their work inside the bottle by releasing the carbon dioxide that will make the wine naturally sparkling, according to the primitive method "ancestral” from which it takes its name.
Wine Denomination Basilicata IGP Sparkling Rosè
grapes Aglianico 100%
No Sulphur treatment
Viticultural area Vulture
Vine age 25 yo
Yields 60 qt/ht
Vineyard aspect east and north-east
Soil mixture of clay and silicium
vineyard management in organic conversion
Vine training double guyot
Harvested from 10th October through 20th October