Region: Gradoli, Lazio
Grapes: Procanico, Malvasia, Moscato
Viticulture: Biodynamic Farming / Natural Wine
Wine-making: Grapes are hand-harvested and spend two weeks on skins macerating. Followed by fermentation and six months of ageing in cuve. Nothing is added at any stage of the winemaking process.
This is delicate and fragrant with orange zest and herbs. A refreshing bitterness to the tannins makes for incredibly compelling drinking
Gianmarco Antonuzzi and Clementine Bouveron tend around 14 hectares of land with vineyards amongst olive groves, chestnut trees, shrubs and oaks. Volcanic soils, rich in iron and minerals. Everything is done by hand with careful attention to each plant (despite there being 10,000 vines per hectare).