Marco and his father Aurelio relocated from Parma to Pastorello in 1992, founding this tiny farm-estate. The vines are surrounded by forest, meaning they can be farmed truly biodynamically without any interference from the periphery. The incredibly hard and infertile land here meant that the estate’s first sellable vintage wasn’t until 2002. All the wines are naturally refermented in bottle, the traditional technique of the region. Marco’s small winemaking project supplements his main income from farming and beekeeping.
About a week of maceration in contact with the skins. Ageing in steel tanks and re-fermentation in the bottle through indigenous yeasts. As with many wines produced with minimal intervention, they don’t always go to plan. Sadly this wine did not originally take to secondary fermentation. So additional lees from the next vintage was added. We await to see if the wine will sparkle in spring 2020. The last grape to be harvested is Barbera in early October.
Organic / Biodynamic