2019 Abbia Nòva Senza Vandalismi Passerina Del Frusinate



Daniele Proietti and Pierluca Proietti run seven in the town of Piglio, mostly on important cru sites.
Many of the vines are from varietals that are indigenous to the area and average around 80 years old (or more). Daniele and his cousin moved towards more natural farming methods in the 1980s with organic agriculture and later on, delved into biodynamic principles, Fukuoka’s methods and homeopathic methods of agriculture. From 50 year old vines planted to clay over limestone in the San Giovanni vineyard. The grapes are macerated between 12-16 hours using whole-cluster, with spontaneous fermentation in stainless steel. Aged on fine lees until the following spring and a final ageing for two months in glass demijohn (54L).

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