Region: Gradoli, Lazio
Viticulture: Biodynamic Farming / Natural Wine
Wine-making: The grapes were hand harvested, destemmed and spend just a few hours on their skins before being pressed off to vat to finish fermentation. Matured for a year in old barrels.
From a warmer vintage, this is a little more open, fleshy and fruit forward than previous vintages. With aromas that really jump out of the glass, it is an incredibly compelling drink.
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).