2021 Castello di Verduno Basadone Pelaverga, Piedmont, Italy Meo-Camuzet a small amount of SO2

a small amount of SO2 at bottling

A Savagnin thats aged 42 months sous voile in barrel

The full clusters were foot trodden in an open wood vat where it was macerated with the skins for three months and aged in barrel for 13 months before being bottled

The soil is sandy and the parcel is oriented southwest on the slope

A small portion of that (20ish%) was fermented via carbonic maceration in a separate bin

2021 Castello di Verduno Basadone Pelaverga, Piedmont, Italy Meo-Camuzet a small amount of SO2Sourced from vineyards in the Massara and Olmo crus, in the commune of Verduno. The white soil is full of limestone and clay. Hand harvested in the first weeks of September. From four different parcels planted from 1972 2001. Practicing organic. Fermented in stainless steel for about ten days with periodic punching down of the cap. Aged for nine months in stainless steel followed by three months in the bottle before release.