Sparkling Raboso from Marca Trevigiana, Treviso, Veneto, Italy; medium bodied and dry with notes of plum, sour cherry, rasberry, and rhubarb, hints of licorice, bay leaf, and dried herbs, with earthy undertones, balanced acidity, and soft dry tannins. Passionately Organic and Biodynamic

From Critical Mass Selections:

Grape varieties: Raboso.

Production area: Marca Trevigiana (province of Treviso, in the Veneto region).

Soil composition: medium textured soil, rich of pebbles and well draining.
Organic substances are supplied by spreading dung and by means of green
fertilization (seeding and feeding the soil with plant essences, in order to
increase fertility).

Growing systems: sylvoz and guyot.

Vinification: Carbonic maceration of the whole grape for about a month.
Destemming and maceration on the skins with indigenous yeasts. At the
end of the fermentation the wine is racked off and stored in stainless steel
tanks where it is frequently stirred in order to keep the yeasts in suspension.
(battonage). According to old tradition, in spring the wine completes the
alcoholic fermentation in the bottle where residual sugars are transformed by
its own yeasts into alcohol and carbon dioxide, obtaining a natural sparkling
wine. After a few months in the bottle, the wine is ready to be enjoyed but can
also be stored for years. The naturalness of the wine is confirmed by the total
absence of chemical product residuals. All procedures both in the fields and
in the cellar, are carried out according to the Maria Thun biodynamic calendar.