Sordina, where our vineyards are located, is the toponym of the Berici Hills area in Lonigo, Vicenza. The territory, which was formed through the process of marine sedimentation. Furthermore, in sordina means doing something “on tiptoe”, that is how we produced our introductory wine called Ciano Macia in 2019.
Our project starts from recovery old vines and new plants for a total of 8 hectares. The grapes grown are: glera, garganega, tai rosso, merlot, cabernet sauvignon e pinot noir. We grow biodynamic grapes, with no chemical additives, so too for our winery, where we accompany the must in its natural process of transformation into wine without adding selected yeast.
Working in harmony with nature thus highlighting a unique taste that is imprinted in our territory. Our wines are sincere thus an excellent hearty companion.
Camilla and Michele
100% glera frizzante
After 3 days of maceration with skins, the must is transferred into concrete vats and left to its spontaneous fermentation with natural yeast. At the end of April, the wine is bottled along with added must for the re-fermentation. This takes place without disgorging leaving the classic deposit of yeast at the bottom.
SASSO CARTA FORBICE
Selection of grapes from our 50 year old Garganega vineyard. 3 days of maceration with skins in stainless steel tanks and spontaneous fermentation with natural yeast. Bottling without fining or filtration.
100% tai rosso
Spontaneous fermentation with indigenous yeast and 2 weeks of maceration with skins. After rack and press processes, the wine is left to rest for 8 months before bottling which takes place without fining or filtration.
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