Gianmarco Antonuzzi & Clementine Bouveron have created their own corner of the world in the Lazio, and we just want to drink in it. They work completely naturally and in 2015 they had a barrel of Litrozzo Bianco that stalled in fermentation, leaving sugars and problems. They re-discovered an old technique of adding 'Bianchetto' skins from just pressed new wine to the old called 'ripasso', allowing the new yeasts to restart fermentation. Thus, we have a marriage of Litrozzo and Bianchetto and presto: Ripazzo!. Incredible texture, zippy acidity and all around pure crisp deliciousness. Very limited, act soon!