Calcarius | Roz Rosato

Natural wine has no uniform definition. It is a general term used to describe artisanal wine made using organically and/or biodynamically grown hand-picked grapes which are vinified with little or no intervention. Winemakers often rely on indigenous yeast to catalyse natural fermentation, avoiding the use of any chemicals, additives or sulphites.

The result is wine which is alive, energetic, vibrant and unexpected – a welcomed contrast to the industrial practices of the wine industry.

Name of Estate/Domaine:
Valentina Passalacqua

Terroir:

Viticulture:

Vinification:

Manual harvest
Destemmed
Indigenous yeast/ ambient
Fermentation (spontaneous) in stainless steel
Maceration on the skins for 5 days, in open vats, with manual cap breaking.
Nature of maturation – tank
Wine neither filtered nor fined
Small amount of sulphur added at bottling

Food Pairing