Mongarda "Prosecco Brut" Grape_Riesling and fermage and metayage agreements
Description
and fermage and metayage agreements
He converted the vineyards and winery to biodynamic production in 2006
The flavour profile of these grapes is entirely new for many consumers
Zero sulfur is added to the wine
Overnoy and the Bretons
Mongarda "Prosecco Brut" Grape_Riesling and fermage and metayage agreementsGrapes: 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
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