Massimo Coletti Phoja Prosecco di Treviso Frizzante, Veneto, Italy (2023) Massican he relies primarily on the

he relies primarily on the Tempranillo grape for his wines

Sông Cái Distillery is working with Lý Mở Mẩy and her community to propagate native tree and understory species to help maintain and restore local forests and biodiversity

The Cotes des Bar is closer in proximity to Chablis than to Epernay

seductive nose of red fruits

This wine is 50% Riesling

Massimo Coletti Phoja Prosecco di Treviso Frizzante, Veneto, Italy (2023) Massican he relies primarily on theA single parcel of 0. 7 ha. of 20 year old vines planted over clay soil. 60m elevation. Density of 1500 vines ha. VITICULTURE: Organic (not certified). Bellussera training. WINEMAKING: De stemmed. Pressed for 3 hours in pneumatic press. Fermented over indigenous yeasts for 4 weeks in temperature controlled (18C) stainless steel tank. AGING: Aged on lees for 6 months in tank, with stirring (batonnage). BOTTLING: Tangential filtration.