Dora Bàltea Wine Tour

A great passion, that of Fabrizio, a surgeon, inherited, along with the vineyard, from his grandfather Antonio. The land, about one hectare, is cultivated without the use of insecticides, herbicides, and antifungals, and using only mature compost manure and integrated pest management techniques. Vinification follows a pure model, without the use of clarifying substances, tartrates, and bitartrates, with the aim of obtaining a wine made only of wine, operating with simple vinification techniques, without the addition of foreign substances, both for ideological reasons and to preserve its typical and original characteristics, precisely those of the vineyard and the terroir. Harvest in October with overripening of the grapes in the vineyards, traditional vinification in steel with destemming and leaving the marc in contact with the must for about 15 days; the malolactic fermentation (for the 2 red wines) is completed towards the end of December. Aging for 4 years before commercialization, the first 2 in the tank and the following ones in the bottle.