Description

Cinzia could have stopped exploring with her single-vineyard Brut Nature, which has been a delicious mainstay of many tables (and countless weddings) for years. Instead, she pushed on to explore different fermentation methods. She says all this parsing has helped her understand even better how to reflect her grape and soil terroir. Cinzia recently added two wines made with secondary fermentation in the bottle: .g (Metodo Classico, or Champagne method) and P.S. (Metodo Integrale; i.e., not disgorged). Rounding things out are two easy going daily drinkers:Tajad, the old-school Prosecco blend from Vittorio Veneto made from local antique and now rare varieties; Cinzia’s grandfather made this same blend for her grandmother’s osteria in the 1950’s, and Osé, a Brut Nature rosé that’s made with the local Marzemino as the added red variety.