Viticulture: Organic Farming / Natural Wine
Wine-making: Garganega from a fifty year old vineyard. Fermented on the skins for five days with some whole bunches, before resting in concrete vats on lees for a year. Bottled unfined, unfiltered with low sulphur.
This is a deep expression of the terroir, with smoke, minerals, a hint of tannin and a clean, salty finish.
Alfonso Soranzo makes wine from vineyards surrounding his home and cantina in the tiny hamlet of Zovon di Vo in the hills of Colli Euganei. Soils are volcanic and fossilised, perfect for growing grapes. The approach is old-school and unfussy with natural yeast fermentation and no additions. Honest, nourishing and delicious wine