Varietals: Chardonnay & Pinot Noir
Farming: Organic/Biodynamic, Low added SO2
On the nose, classic aromas of bread crust, flowers and light mineral notes. In the mouth great drinkability, pleasantness and all the experience of the yeasts that enhances the mineral strength of the alpine place. Spontaneous fermentation in stainless steel. Re-fermented in bottle with frozen must (no sugar added). Spends 2 years on the lees. Disgorged (Sboccatura in Italian). No added dosage (Brut Nature) Minimal added sulfur if necessary. Champagne-style cork/closure.