Organically farmed 30 year/old vines on deep clayey hillsides just south of Modena. Long temperature controlled maceration. Indigenous yeast fermentation at low temperature in tank, no additives. Second fermentation in bottle, degorged ‘a la volé’. No added sulphites.
Azienda Agricola Cavaliera
Cavaliera is a humble agriturismo in Castelvetro di Modena with a bit of gently rolling, south-exposed clay soil farmland mostly planted with vines. They produce small quantities of quietly natural wines from organically farmed Pignoletto, Lambruso and Trebbiano grapes.