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Description

Serragghia Fanino RossoCatarratto, Pignatello The grapes are destemmed and gently pressed, followed by spontaneous fermentation in terracotta jars. The wine undergoes a three month maceration on skins in amphorae, which contributes to its structure and complexity. After fermentation, it is aged for seven months in amphorae, allowing the flavors to integrate and develop. It presents a bouquet of wild berries, herbs, and earthy notes, with a light bodied profile and a

A delicately fragrant rosé with notes of freshly squeezed lemon and ripe strawberry —bright and charming

Fun Fact: This wine has undergone significant transformation over the years

then age for three years in 20–30 hl barrels before resting another year in bottle

A lively co-ferment of five Georgian grapes — Goruli Mtsvane

Shavkapito

finishing crisp with a subtle mineral edge

3-4 weeks of maceration and 2 years of ageing in oak barrels

Taste Profile: Great depth and body with sharp minerality and structure

Soil Type: Loess with sand

and delicate florals

spontaneous fermentation for 2 months

bottled early to finish the bubbles