Terrevive Rosso dell'Emilia IGT 'Stiolo' Frizzante 2023 Campania malolactic is done in cuve

malolactic is done in cuve and the wine sees a brief stay in large foudres before being bottled eighteen months after harvest without fining or filtration

assertive brine-like minerality

the principal one of which is known as “Les Rochettes”

between 3:00 AM and 9:00 AM

The vineyards are a mix of two terroirs: Oxfordian “caillottes” and Kimmeridgian “marne”

Terrevive Rosso dell'Emilia IGT 'Stiolo' Frizzante 2023 Campania malolactic is done in cuveStiolorosso is 100% Sorbara planted in 1960 at a friends biodynamic farm called Casalpriore, located in Stiolo di San Martino in Reggio Emilia, south of Terrevives home commune of Modena. Gianluca employs a traditional local style of vinification: three days of punching down, and thats it. This keeps the wine lively and prevents over extraction, though plenty of deep color is produced from such a brief period of pigeage. Stiolorosso offers a typically