Beatrice Arweiler started Corvagialla in 2010, we planted the Vineyard on uncultivated soil and maintained a biodynamic agriculture since then. Our farm includes plenty of biodiversity, with olive trees, vegetable gardens and animals (donkeys, goats, geese and chicken). We are located near Bolsena lake and our soil maintains the vulcanic properties of the area. The first vintage was 2013. We cultivate Sangiovese and Ciliegiolo for red grapes and Grechetto, Trebbiano and Vermentino for white grapes. Harvest is manual between september and october. All fermentations are spontaneous, only indigeneous yeast and no enzymes or nutrients are added. We don’t add SO2 either, in any part of the process. We don’t control temperature, nor do we filter, clarify or stabilize.Our goal was to be as close as zero-intervention as possible, while obtaining clean and healthy wines with a great complexity. We ferment mostly in fiber glass tanks and 1000 liters jars and some of our lines go through used oak or chestnut barrels. Both our grapes (since 2018) and our wines (since 2019) have an organic certification awarded by “Bioagricert”.

Information

Domain Name:
Azienda Agricola Corvagialla
Winemaker's Name:
Beatrice Arweiler
Country:
Italy
Region:
Lazio
Appellations:
Vino Bianco, Vino Rosato, Vino Rosso
Farming:
Organic (Bioagricert)
Grape varieties:
Sangiovese, Ciliegiolo, Montepulciano, Merlot, Grechetto, Vermentino

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Beatrice Arweiler started Corvagialla in 2010, we planted the Vineyard on uncultivated soil and maintained a biodynamic agriculture since then. Our farm includes plenty of biodiversity, with olive trees, vegetable gardens and animals (donkeys, goats, geese and chicken). We are located near Bolsena lake and our soil maintains the vulcanic properties of the area.

The first vintage was 2013. We cultivate Sangiovese and Ciliegiolo for red grapes and Grechetto, Trebbiano and Vermentino for white grapes. Harvest is manual between september and october.

All fermentations are spontaneous, only indigeneous yeast and no enzymes or nutrients are added. We don’t add SO2 either, in any part of the process. We don’t control temperature, nor do we filter, clarify or stabilize.Our goal was to be as close as zero-intervention as possible, while obtaining clean and healthy wines with a great complexity. We ferment mostly in fiber glass tanks and 1000 liters jars and some of our lines go through used oak or chestnut barrels.

Both our grapes (since 2018) and our wines (since 2019) have an organic certification awarded by “Bioagricert”.

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