Wild Nature
Wild Nature is a project of the Fidora family who has farmed grapes organically since 1974. They were the first estate to be certified in the Veneto and have been farming organically for over 40 years. The newest generation, Emilio Fidora, has adopted Biodynamic farming in 2015 and was certified in 2020. The estate makes all of their own Biodynamic preparations and this approach mirrors their commitment to biodiversity on their estate.
Website: wildnaturewines.com
Website: wildnaturewines.com
Prosecco Brut Spumante DOC NV
100% estate farmed, certified organic and Biodynamic Glera grapes. Second fermentation occurs in tank with Glera must from the vintage. Yeasts are from estate pied de cuvee. No sulfur added until bottling. Certified Vegan. 8 g/l dosage.
Shelf Talker
100% estate farmed, certified organic and Biodynamic Glera grapes. Second fermentation occurs in tank with Glera must from the vintage. Yeasts are from estate pied de cuvee. No sulfur added until bottling. Certified Vegan. 8 g/l dosage.
Shelf Talker
Prosecco Col Fondo Frizzante DOC NV
100% estate farmed, certified organic and Biodynamic Glera grapes. Second fermentation occurs in bottle with Glera must from the vintage. Yeasts are from estate pied de cuvee. Wine is not disgorged and bottled zero dosage. No sulfur added until bottling. Certified Vegan.
Shelf Talker
100% estate farmed, certified organic and Biodynamic Glera grapes. Second fermentation occurs in bottle with Glera must from the vintage. Yeasts are from estate pied de cuvee. Wine is not disgorged and bottled zero dosage. No sulfur added until bottling. Certified Vegan.
Shelf Talker
Prosecco Rosé Spumante Brut Nature DOC 2019
90% Glera with the addition of 10% Pinot Noir. Second fermentation occurs in tank with Glera must from the vintage. Yeasts are from estate pied de cuvee. No sulfur added until bottling. Certified Vegan. No dosage.
90% Glera with the addition of 10% Pinot Noir. Second fermentation occurs in tank with Glera must from the vintage. Yeasts are from estate pied de cuvee. No sulfur added until bottling. Certified Vegan. No dosage.
Pinot Grigio Venezia DOC
100% estate farmed, certified organic and Biodynamic Pinot Grigio grapes. Yeasts are from estate pied de cuvee, and fermentation is in stainless steal tank. Full malolactic and 6 month on the lees. No sulfur added until bottling. Certified Vegan.
Shelf Talker
100% estate farmed, certified organic and Biodynamic Pinot Grigio grapes. Yeasts are from estate pied de cuvee, and fermentation is in stainless steal tank. Full malolactic and 6 month on the lees. No sulfur added until bottling. Certified Vegan.
Shelf Talker
Valpolicella DOC
100% estate farmed, certified organic and Biodynamic Corvina, Corvinone, and Rondinella grapes. Vineyards on hillsides with calcareous soils. Native yeast ferments and aging in stainless steel. Certified Vegan.
100% estate farmed, certified organic and Biodynamic Corvina, Corvinone, and Rondinella grapes. Vineyards on hillsides with calcareous soils. Native yeast ferments and aging in stainless steel. Certified Vegan.
Ripasso DOC
100% estate farmed, certified organic and Biodynamic Corvina, Corvinone, and Rondinella grapes. Vineyards on hillsides with calcareous soils. Native yeast ferments for the first wine, with a second fermentation of Valpolicella wine with residual Amarone lees for about 15/20 days. Aging in 40hl botti for 1 year.
100% estate farmed, certified organic and Biodynamic Corvina, Corvinone, and Rondinella grapes. Vineyards on hillsides with calcareous soils. Native yeast ferments for the first wine, with a second fermentation of Valpolicella wine with residual Amarone lees for about 15/20 days. Aging in 40hl botti for 1 year.
Amarone DOCG
The Amarone della Valpolicella DOCG is obtained with a unique technique, that has been used since Roman time, called “appassimento”. The grapes are naturally dried for 3 to 4 months in the drying facility (fruttaio). During the drying process the grapes dehydrate losing 40-50% of their original weight with a consequent concentration of all their substances. During the month of January the grapes undergo the “pigiatura” (squeezing out the juice of the grapes) and then the fermentation process proceeds for a month. Maturation is completed in French oak barriques and tonneaux for a period that may vary from 42 to 50 months. Then the wine is aged in bottle for a year.
The Amarone della Valpolicella DOCG is obtained with a unique technique, that has been used since Roman time, called “appassimento”. The grapes are naturally dried for 3 to 4 months in the drying facility (fruttaio). During the drying process the grapes dehydrate losing 40-50% of their original weight with a consequent concentration of all their substances. During the month of January the grapes undergo the “pigiatura” (squeezing out the juice of the grapes) and then the fermentation process proceeds for a month. Maturation is completed in French oak barriques and tonneaux for a period that may vary from 42 to 50 months. Then the wine is aged in bottle for a year.