Aromas of roasted green pepper, toffee, and craisinchutney with a supple, dryish medium body and a tangy pomegranate, black pepper and toasted cedar accented finish. A nice savory table wine; try with pepper steak or fajitas.
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Wine maker notes
The wine is vinified off the skins and fermentation is completed in stainless steel tanks at controlled temperatures.
The main difference between a wine created with or without sulfites is the special attention that is paid in the vineyard as well as in the cellars to avoiding grape contamination. Sulfur is used in winemaking as the main antiseptic, preventing the grapes and wine from suffering the attacks of bacteria which could negatively affect or damage the wine completely.
The wine making process without the use of sulfur means that the hygienic conditions have to been extreme during harvest season. The grapes are harvested solely by hand in small crates. Every effort is made to avoid breakage and bacteria attacks. The wine deposits are filled very briefly so as not to delay the delicate fermentation process.
All elements that come in contact with this no sulfite added wine are subject to the most extreme hygienically conditions.
Analytical data: 12% alc./ vol.
Only Indigenous Yeasts used.Suitable for Vegans. Wine made from USDA National Organic Program Certified Grapes. CertifiedbyBios–Italy
The Pizzolato family has been working in agricultur sector for more than five generations now, living in harmony with nature and the enviroment. The estate covers an area of 58 hectares and it also collaborates with 5 other producers which contribute organic grapes grown on area of 48 hectares.
The estate is located in the rich and flourishing countryside in the north of Treviso, and the vineyards are situated on the plains and hillsides, in a DOC area.
They produce the following DOC grapes varieties: Prosecco, Pinot Grigio, Chardonnay, Merlot, Cabernet, Pinot Nero, Raboso. The estate specializes in cultivating wine and in wine production. Theis wines come from biologically-grown grapes to meet the expectation of the health-oriented consumer.
For winemaking and bottling, they use up-to-date technology. To obtain the best results, it is done under the supervision of the owner, Settimo Pizzolato, and his staff of 10 men.
They started their biological farming in 1985 and according to Ecc Law n.2092/91, since 1991 the farm has been controlled and certified by control organization.
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