Elisabetta is making wine just like her grandfather did. The estate neighbors famed natural winemakers La Stoppa and Croci (her long time partner is a Croci actually) but Elisabetta is lesser known and I think makes just as if not even more joyful, thoughtful "wines of place". Sparkling wines are her specialty. The fossilized oyster shell terroir is the star of this Barbera/ Bonarda bubbly rosé. After a winter period on its fine lees, it is bottled in spring without any filtration. Ancestral method (same as Pét-nat). I want this all by itself or paired with oysters. A favorite among faves.
Just a hint of sparkle to this beautiful, bone dry rose pet nat. Raspberry, red flower petals, just a hint of earth.
region: Carpaneto, Italy
varietal: Barbera & Bonarda
style: sparkling rose (pet nat method)
farming/cellar: biodynamic, aged on lees over winter in tanks, maceration occurs via Saignee method where the juice is "bled" off from the production of a more traditional red wine after a brief period, unfiltered