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|Vineyard/Cellar Practices||Certified Organic, Biodynamically Grown, Low-Intervention/Natural Wine, Vegan|
Winemaker Roberto Di Filippo draws from six parcels totaling six hectares of vines, in the heart of Umbria. Made of a particularly Umbrian clone of trebbiano called ‘spoletino’, this wine fermented with ambient yeasts before aging for six months in stainless steel. Secondary fermentation occurred on the lees in the bottle, producing a subtly bubbly frizzante. Refreshing, juicy orange flavors mingle with a toasty nuttiness. Certified organic, biodynamically grown, low-intervention/natural wine, vegan.