Mongarda "Prosecco Brut" Grape_Riesling aged for 10-12 months in

aged for 10-12 months in 228L and/or 600L barrels

He converted the vineyards and winery to biodynamic production in 2006

is scrunched up in the north half of Beaujolais and are dominated by more the more complex soils: schist and granite

Overnoy and the Bretons

Using traditional coating pans

Mongarda "Prosecco Brut" Grape_Riesling aged for 10-12 months inGrapes: Glera + 10% verdiso Region: Valdobbiadene Superiore, Veneto, Italy Vintage: 2023 Viticulture: Organic practicing Vinification: Whole cluster pressed; primary fermentation with indigenous yeasts in 30HL stainless steel vats, secondary fermentation in autoclave according to the Charmat method. Aging: 6 months Fining or Filtering: Light filtration Sulfur: Minimal Dosage: 4 g l Notes from the Importer: The Mongarda story began in 1978, when Bruno