Chiavennasca

Chiavennasca and Rossolini come from the Farasciöle, Sant'Antonio and Curnàl vineyards. The sandy parcels face south at an altitude of seven hundred metres. Grapes are harvested by hand into boxes, with spontaneous fermentation using indigenous yeasts and a ninety-day maceration. The wine is neither filtered nor clarified. Farming is certified organic. Barrel maturation lasts fifteen months, and bottle maturation lasts six months.