Produced only with local red grapes. First vintage of Rosso Breg fermented with the skins in georgian buried amphoras, with wild yeasts and no temperature control. Aged in oak barrels for four years and in bottles for ten years. Bottled only in magnum 1,5l bottles during a waning moon without fining or filtration. A perfect year characterized by dry weather and very robust and healthy grapes without noble rot. Last day of harvesting: Saturday, 14 October. We suggest to enjoy it at 18-20°C.
Friuli Venezia Giulia
Long aging potential
Wines made with Old Style Artisanal Methods, Indigenous yeasts, Terracotta Production Wines, Macerated white wines, Orange Wine