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Vendor
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Tenuta Foresto
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Regular price
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Sold out
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Sale price
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$52
Sale
Tax included.
Shipping calculated at checkout.
- ADDED SULPHITES (MG/L)
0
- FILTERED
No
- FINED
No
- SKIN CONTACT
Yes
- VINEYARD HEALTH
Organic
- YEAST
Wild
View Metric Info +
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VINEYARD HEALTH
Cultivation of the wine grapes. Almost all wines at NOTWASTED implement organic, biodynamic or regenerative vineyard practices.
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SKIN CONTACT
The skins of the grapes can form part of the fermentation process. Unlike conventional white wine, natural winemakers will often leave skins of the grapes for part (or all) of the fermentation, the result is a cloudy and tannin filled wine.
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FILTERING
The filtering of the wine to remove particles post fermentation. Filtering particles may be aesthetically pleasing, but is often viewed as ‘unnatural’ and not filtering is said to create a more unique wine.
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FINING
Fining wines uses an agent (often gelatin or bentonite) to attract miniscule solids and join them together. Again this is seen as ‘unnatural’.
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SULPHUR
The amount of sulfur added to the wine. The affect of suplphites in wine on the human body is one of the most debated and researched parts of the winemaking process. Conventional wines often present up to 300mg per litre of wine.
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YEAST
The type of yeast used. Imported or wild. Yeast is crucial to break down grape sugars into alcohol. Wild yeast, relies on it naturally occuring as part of the fruit harvested. Although harder to execute, it’s often part of a natural winemaker’s process.
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About the maker
Francesco Pozzobon and girlfriend Pauline, together manage their dream farm in an area that is known for growing Barbera due to the micro climate conditions.
With 8 hectares of land and around 6 hectares dedicated purely for vines. The age of the vines vary from around ten to seventy years old, with primarily barbera, but also cortese, moscato and chardonnay. All of the grapes are hand picked and farmed organically following the Fukuoka method. Francesco follows the hard lines of natural winemaking with no filtration before bottling, wild yeasts and no additives nor sulphites at any stage. To quote Francesco, 'inspiration comes surely from the local winemaking tradition and we experiment some maceration and fermentation in bottle'.
See the Tenuta Foresto collection here
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