US$ 60.00
the moss and underbrush
The final blend is sweetened with beet sugar and rested for approximately one month before bottling
2019 Colete
SO2 added after malolactic fermentation (approx
Vilification: Whole cluster pressing and fermented in a combination of stainless and neutral barrels
2019 Stella di Campalto Brunello di Montalcino Bacia DOCG, Tuscany, Italy Vichingo the moss and underbrushSourced from biodynamically farmed Sangiovese vines in Castelnuovo dellAbate, the 'Bacia' cuve reflects Stella di Campalto's commitment to organic viticulture and minimal intervention winemaking. The 2019 vintage underwent spontaneous fermentation with indigenous yeasts, followed by aging for over three years in oak casks and nearly three additional years in bottle before release.
US$ 60.00
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