Nomade

100% Zibibbo from the Valdibella Cooperative, working with 30-year-old vines trained on the Guyot trellis system and planted on clay-limestone soils. The grapes are hand-harvested between late August and early September. After careful selection, the fruit undergoes spontaneous fermentation with seven days of skin maceration in 500-liter vats at uncontrolled temperature.

From October 2024 through the end of April 2025, seventy percent of the wine ages in stainless steel and thirty percent in used oak barriques, before the two are combined in steel until bottling in mid-May 2025. The wine is unfiltered, with minimal sulfur added only during racking.

The result carries a captivating aromatic bouquet of peaches, apricots, and Mediterranean scrub, framed by good acidity that keeps the wine incredibly drinkable.