Mariarosa
2024

Fortunately, after two very challenging years - drought in 2022 and hail in 2023 - we managed to harvest good grapes.
Winter was mild, with little cold and no snow. Spring started out cold and rainy, making the fight against fungal diseases tough. Luckily, by mid-June there was a turning point: the sun came out and shone generously throughout the summer, allowing the grapes to ripen well.
We decided to harvest from September 16th to 21st, just before the arrival of a major storm.
The grapes were healthy, and we felt inspired to express a dimension of our wine that we believe has so far remained unexplored. The musts - left in contact with the skins for 3/4 days - were carefully processed. Sulfur levels were kept very low. After spontaneous alcoholic fermentation, the wines also completed malolactic fermentation naturally. We racked the wine - still without added sulfur - to stabilize it before bottling after winter. It is bottled on 2 May.
We also changed the bottle — one design for all the wines, 200g lighter than last year.
The capsule has been removed: the wine now comes in glass, cork, and paper only. We are moving ever closer to the idea of free expression of Nature, with humans acting as humble companions.

Characteristics

Alcohol (%vol):

11

Residual sugar (g/l):

0.18

Total acidity (g/l):

4.61

Volatile (g/l):

0.29

Sulphurous (mg/l):

34.0

Total dry extract (g/l):

17.6