Grapes are de-stemmed and left with skins for 20 days in cement tanks. 3-4 punch downs per day. Refined in old oak for 8 months, aged in bottle for 2 months. No temperature control, spontaneous fermentation, unfiltered, no added SO2
Pozzobon Francesco is a young winemaker from Nizza Monferrato in the heart of the UNESCO site of Piedmont region.
In 2016 he made his dream come true, taking over a semi-abandoned farm house and creating a place where he can grow his own grapes and make his own wine.
Here, the vineyards have not undergone intensive agriculture for many years, the perfect condition for starting the project. The vineyards are hand-grown, farmed organically, following the Fukuoka method, and the grapes are simply escorted to the cellar, without the aid of any additives or manipulation. In the farm Francesco searches for a holistic approach in order to create an ecosystem that allows him to maintain a low anthropic impact.
