The Rosa (di Raboso) is lightly frizzante on the palate, a mellow col fondo style. With air, it emerges from faint reduction to become exuberantly fruity, yet still dry. The finish is almost mineral, very precise.
This wine is vinified without the addition of fermentation yeasts. The wine is bottled where it referments and refines on its own yeasts. It does not undergo filtration and is produced by artisanal cultivation and vinification.
Viticulture: Organic / Biodynamic / Vegan
Soil type: Clay-Limestone
Method of fermentation: 15 days of spontaneous fermentation then aged in cement for 4 months before bottling. Secondary fermentation in bottle.
"ALLA COSTIERA is the land I grew up on, fields and vineyards that I learned to know and to work with my parents.
But it is also a personal challenge, the way to express my passion for wine and for nature; to try to demonstrate that there is a HEALTHY way to produce GOOD wine ... also good because it doesn't hurt!" - Filippo