Ossobuco, porcini risotto
Cultivation: Organic and biodynamic since 2000. Double Guyot pruning, spontaneous winter grass cover. Soil tillage during the spring, every other row ploughed. Treatments combining small quantities of Bordeaux mixture with herbal teas such as horsetail or nettle.
250 000 bottles
Yield 35 hl/ha
Winemaking Fermentation using yeast native to the estate, temperature control in concrete vats. No inputs apart from limited quantities of sulphur (40mg/l)
No fining; bottled on a fruit day of the biodynamic calendar.
Certification Certification Organic, biodynamic, vegan.