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|Grapes||Garganega, Trebbiano, Indigenous Varietals|
|Vineyard/Cellar Practices||Organically Grown, Low-Intervention/Natural Wine, Vegan|
Il Roccolo di Monticelli is run by the young Silvia Tezza who took over her family’s abandoned vineyards near Verona to produce natural wines made in ancestral methods. She developed this passion after studying agricultural science, and is fully invested in both the vineyard and cellar work to intimately know the whole process. She employs biodynamic principles, including cultivating other crops (olive trees), keeping bee colonies, and allowing local vegetation to grow between the vines, nurturing the soils and attracting local flora and keeping everything in harmony. The ‘Cinciallegra’ is composed of 70% garganega, 25% trebbiano, and 5% indigenous varietals from 65-year-old vines planted on 2 hectares of calcareous rock soil.The grapes macerate whole cluster in stainless steel for six long months before being fermented with indigenous yeast, which lasts two weeks without temperature control. It’s then aged on its lees for six months with no stirring before being bottled unfined and unfiltered. This is a pretty straightforward bubbly orange, with balanced fruit flavors, medium acidity, a refreshing fizz, and moderate tannin. Organically grown, low-intervention/natural wine, vegan.