Cabernet Sauvignon grapes fermented spontaneously on the skins in amphorae of clay over a 21-month maturation process.
Our vineyard "Barleith" is located at 300 meters above sea level on a slightly south-east facing terrace benefiting from the warm breezes of the nearby Lake Caldaro. The grapes grow on a soil rich in Dolomite gravels, enriched by a life-giving work with biodynamic and compost preparations. The vines are older than 25 years.
We harvest exclusively by hand. The vineyard in its natural balance and without any thinning yields just about 30 hl per hectare.
Spontaneous fermentation thanks to indigenous yeasts takes place in clay amphoraes without temperature control. For the first 7 months, it macerates with the skins to extract gently the ripe tannins. Then for another 14 months, it remains in amphora on the fine lees. Bottling takes place without filtration after 21 months with a small addition of sulphites. Bottled it remains in the cellar for at least another 24 months.
A beautiful red garnet very bright even without filtration.