Piperato

The vines stand near Spata on white, limestone-rich marl over limestone, at around 120 metres altitude and without irrigation. The grapes are direct-pressed and undergo spontaneous fermentation with natural yeasts for around one month in temperature-controlled stainless-steel tanks. The second fermentation takes place in bottle after grape must is added; the Pet Nat then matures there for a further three months. The rosé shows dark cherry and small red fruits, a slightly spicy, finely bitter character and lively freshness. It is bottled unfiltered and contains around 40 mg/l total sulphites.