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Malibran: Surprising prosecco, indeed. Why? sediments of course.

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  Prosecco “with the sediments”. Loris describes us his prosecco as a champenoise method, without disgorgment, so the lees remain on the ‘bottom’ (‘fondo’, in Italian) of the bottle. He looks for the pleasantness of his wiens, with a certain inclination for dry style.   Not in Rome? WE’LL BRING ITALY TO YOU. Be part of the finest Wine Club …

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Ansitz Dornach, Dolomite wines, Patrick Uccelli

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  Patrick Uccelli of Ansitz Dornach explains his philosophy on biodynamic and organic farming in his vineyards in the Val dell’Adige area. Ansitz Dornach consists of three small single vineyards at their family estate in Salorno, in Alto Adige’s Dolomites. Patrick explains all about the structure of his vineyards, embedded in the valley hills. In the upper part the red …