Hours of Operation
Emilia Romagna, Italy
Malvasia di Candia, Ortrugo and a small percentage of other local grapes.
Tastes of white citrus with fresh effervescence and a little texture. Such a beautiful skin contact fizzy refreshing wine.
The must is left to macerate with skins, without temperature control, for at least ten days depending on the vintage. After a winter period on its fine lees it is bottled in spring without any filtration, ancestral method.
Elisabetta is the kind of winemaker who is cultivating an environment on her farm, of which the wine is but one product. Biodynamics, for her, is really about cultivating nature to its most contented state. Her grapevines, the wheat fields, the grasses, the 4-million-old fossilized oyster shells... are all in a kind of harmony that identify so strongly with her wines, and serve as proof of the concept of terroir in wine - even sparkling wine, which is of course her speciality and a typicality of the region. Elisabetta makes wine the very same way her grandfather and father have, because that's what fits best in this magnificent place. There's a joy and levity to these wines that seems to come from their lighthearted provenance. It's incredibly difficult work that Elisabetta does, but the result is clear in the happiness of her product.