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2018 Nous Bolle di Magenta Frizzante

2018 Nous Bolle di Magenta Frizzante

Region: Castelcerino di Soave, Veneto

Grape: Garganega

Vineyard/Cellar Stats: Organic++ farming, regenerative certification from Vini di Luce; volcanic soil; grapes are pressed directly then fermented in cement tanks for about 20 days; before the end of the alcoholic fermentation, it is cooled and decanted to maintain the sugar residue necessary for refermentation in the bottle. In April, at the first growing spring moon, it is bottled manually. After the second fermentation it is labeled and ready to go, without disgorgement or added So2; 11.5% ABV

Winemaker: Sara Filippi

Delicious pet'nat from a woman-winemaker who is part of a progressive cooperative based on sharing resources, regenerative agriculture and enabling small farmers to succeed in an industry dominated by BIG wine?  YES PLEASE!  I've never seen anything like Nous, a union of small producers with big ideas about working together to restore vitality to the land and the people whose livelihoods depend on it.  Started by Sara and Alessandro Filippi, whose Soave vineyard produces the Garganega here, Nous requires its members to commit to "agriculture of light and carbon", which they define as a healthy, natural, vital, bioenergetic agriculture that does not require any chemical product.  Farming practices go far beyond organic and even biodynamic into regenerative practices that restore carbon back to the soil and vitality back to the grapes, and ultimately the wine.  People, THIS IS THE FUTURE!

Sara and her husband led the creation of the Nous partnership in 2015, based on the Vini di Luce philosophy developed by her husband Alessandro.  Sara's Soave estate on extreme volcanic soils is a founding partner of Nous, and its principles guide her work in the vineyards and in the cellar, neither of which see a single chemical input.  Alessandro is the Vitologist of the whole Nous project, a term he coined to illustrate his role as oenologist who thinks beyond the taste of the wine to ensure its bioavailability as well. He says, "My wine must also be healthy, its nutritional principles must be easily and maximally absorbed by our body. Obviously such a wine must be natural and obtained without the use of any chemical substance."

How does all of this translate into the glass?  Purity of fruit and energy you can taste in these Magenta bubbles!  It smells like juicy stone fruit on a summer morning.  The bubbles are light, never intrusive, but they last. There is structure and the intense minerality typical of this volcanic terroir that carries to the finish. And in between there are white flowers and stone fruit and flinty rocks.  We love everything about this wine!

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