Natural winemakers, here's the information we need to register you on Raisin.
DESCRIPTION OF YOUR DOMAINE
Please provide the information about your estate including location, size, treatments used,
horses, tractors, harvests, etc. within 300-500 characters. This description will be added to your profile.
CERTIFICATIONS (ORGANIC, BIODYNAMIC) :
Please send us all certifications (organic, biodynamic, etc.). If your estate is not certified,
please explain why and describe your farming practices.
INFORMATION ON EACH OF THE WINES YOU PRODUCE:
- wine name
- color
- grape variety(ies) by year(s)
- appellation
- sparkling
- label photo (.pdf format - printer's proof)
- volume of free and total sulfur
- analysis of each vintage
- Is your wine from Négociant activities?
PHOTOS :
- a photo of you (the winemaker)
- photos of the winery and cellar (between 6 and 12)
Thanks in advance! - The Raisin team
Natural Wine
About
Vinificazione: Dopo la raccolta manuale, le uve riposano 24 ore a 4°C. Pressatura soffice a grappolo intero. La fermentazione parte in acciaio e prosegue in bottiglia (metodo ancestrale). Fermentazione: spontanea, lieviti indigeni SO₂: aggiunta minima all’imbottigliamento (circa 10–20 mg/l, variabile per annata) Additivi: nessuno Vinification: Following manual harvest, the grapes rest for 24 hours at 4°C. Soft pressing of the whole bunch. Fermentation begins in stainless steel and continues in the bottle (ancestral method). Fermentation: Spontaneous, indigenous yeasts. SO₂: Minimal addition at bottling (approximately 10–20 mg/l, varying by vintage). Additives: None.
9601 KM
Babalù Società Agricola S.S. - Luca Toneatti & Giorgia Maranzan