Natural haze filter provided by hot humid 95 degrees

🇮🇹 filtro foschia naturale dato da caldo umido 35 gradi

Husband and wife team Alberto and Claudia Carretti passionately craft wines using ancient techniques, low intervention and organic methods along the left bank of the river Ceno in Parma.

Soil is clay-like, subalkaline with 12% active limestone. A long maceration of 180 days, with native yeasts in stainless steel and concrete containers. No added sulphur, unfiltered

Orange gold in colour, very aromatic; with peach, apricot, mango, orange, candied ginger, lemon zest, honeysuckle.

Layers of flavour elaborate the aroma; lemon, jasmin, peach, apricot, blood orange, baked pear, ginger, lemongrass, spearmint, chamomile, saline minerality, citrus acidity flanked by green tea tannins.

Lemon, pink grapefruit, and orange infuse the nutty finish.

Podere Pradarolo Vej Bianco Antico 180’ Emilia IGT 2019

 Natural haze filter provided by hot humid 95 degrees 🇮🇹

“I inherited the estate and quickly understood that the vines can and will outlive me and the fact that today I am responsible for them is random and limited in time; being a custodian to the land and preserving the environment rather than imposing myself on nature was a spontaneous choice.” -Elena Pantaleoni

Grapes are from vines with an average age of 30 years. Grapes are destemmed and macerated with the skins for about 30 days; “a cap of skins and seeds forms and is not broken but is kept moistened with the fermenting wine. Fermentation is with native yeasts only in steel tank; malolactic fermentation occurs naturally as well. The wine is aged for a year, half in stainless steel and half in used French oak, followed by two years in bottle before release” -

Copper-bronze in colour, very aromatic; with evolving layers of peach, apricot, amber resin, marigold, chamomile, ginger, white pepper, spearmint, trace of hay and wisp of campfire smoke.

Apricot, mango, pear, peach, earth, citrus blossom, orange zest clover honey fuse with Yunnan black tea tannins and fresh acidity.

Lemon, chamomile, candied ginger and smoky minerality linger between each silky sip.

Complex, engaging, with an esoteric edge.

90% Malvasia di Candia Aromatica, 10% Ortrugo & Trebbiano Toscano

La Stoppa ‘Ageno’ Bianco Emilia IGT 2013

 “I inherited the estate and quickly understood that the

Husband and wife team Alberto and Claudia Carretti passionately craft wines using ancient techniques, low intervention and organic methods in the Parma hills, in the commune of Varano de’ Melegari, in Emilia.

Only 5 hectares of the estate’s 60 are vineyards.

Soil is clay-like, subalkaline with 12% active limestone.

A long maceration of 210 days, with native yeasts in stainless steel and concrete containers.

Amber gold in colour, very aromatic, with mandarin orange, apricot, nectarine, ginger, jasmine, hay and spice.

Citrus acidity glosses apricot, nectarine, lemon, mandarin orange, chamomile and thyme.

Green tea tannins merge with a bitter streak that frames lemon, orange blossom, ginger and saline minerality on the clean finish.

Podere Pradarolo ‘Vej Bianco Antico 210’ Emilia IGT 2018

 Husband and wife team Alberto and Claudia Carretti

Massimiliano Croci passionately continues his grandfather’s tradition of making expressive, traditional wines that are refermented in the bottle [metodo ancestrale or pét-nat], using natural, organic and biodynamic methods.

Vineyards are on the steep hillsides about 250-300 meters in elevation, with sand, limestone soil rich with fossils and seashells. “The fruit is destemmed and left to ferment spontaneously in vat, with about 2 weeks of maceration with the skins before pressing. The wine rests in concrete vat through the winter, undergoing partial malolactic fermentation, and is bottled generally in March with about 15 grams/liter of sugar and a tiny dose of sulfur. Re-fermentation begins as the spring air warms the cellar; the wine is held in bottle for a minimum of 10 months”. Unfiltered, not disgorged.

Foggy orange-gold in colour, with aromas of red apple, chestnut honey, hay and wildflowers. Lemon, pear, yellow apple, mango, wildflowers and flinty minerality are framed by consistent, tight fizz.

Citrus acidity and green tea tannins accent pineapple, pink grapefruit and nuttiness on the fizzy finish.

60% Malvasia di Candia Aromatica/20% Trebbiano/15% Ortrugo/3% Sauvignon/2% Marsanne

Croci Ermano ‘Campedello’ Colli Piacentini DOC 2018