Castello di Lispida Castello di Lispida Castello di Lispida "H Rosé Vino Frizzante" Print Sheet

Winery Castello di Lispida
Farming PracticesWorking with the principles of natural agriculture
SoilsTrachyte, hard volcanic stone
Trellis systemAlberello and Guyot hand-pruning
Hectares/Acres1 ha / 9,000 vines per ha / 18-20 hl per ha
Harvest Techniquehand-harvested in boxes
Year Vines Were Planted2003
Yeastindigenous (primary) and cultivated (pied de cuve)
Fermentationfermentation starts with its own yeasts and without temperature control in open wood vats / pied de cuve is prepared and added near the end of natural fermentation / wine is bottled for second fermentation
Maturation5 months in oak cask for base wine / "sur lie" method in bottle
Sulfurbelow 40mg/L
Item NoIT3331-16
Bottle Case6
Country Italy
Region Padova

The grapes are chilled in a freezer cell. Then after pressing, the must is gravity fed directly into open wood vats where the fermentation starts with its own yeasts and no temperature control. The clear wine is returned to large oak casks and left for 5 months. Then a pied de cuve is prepared and inoculated in the mass; after that the wine is bottled wine is bottled, which starts the second fermentation. The yeast are left in the bottle for this “sur lie” method wine. Added sulfites below 40 mg.\lt. and no filtration.

"Natural Agriculture": Masanobu Fukuoka is the father of natural agriculture. He was born in 1914 in a small farming village in Southern Japan. He was educated in microbiology, but at the age of twenty-five he began to have doubts about the “wonders of modern agriculture science.” He has spent his life trying to return to the state of being one with nature, demonstrating the practical value of his vision by restoring the land to a condition that would enable nature’s original harmony to prevail.