Description

Marta and Alberto run a small family farm, 450m up in the San Lorenzo hills, and aptly describe their wine as ‘Mountain Prosecco’, on land farmed in the most incredible way. Being certified as organic doesn’t really shed any light onto how their plants are looked after, with each vine being cared for and treated with homeopathy. They measure the energy throughout the vineyard, burying amathus stones in the parts where the levels are low. This attention to detail runs into the winery, where they use copper trees to channel energy inside, all of which helps the spontaneous (and sometimes very long) fermentation. Alberto and Marta are better described as stewards of their land than winemakers, working tirelessly to keep it as healthy as possible.