Each label is born from an interpretation. Like in music, we follow a score made of terroir, seasons, and intuition. VIVACE 125 is our second release: a bottle-fermented Sorbara, fresh, mature, the result of a troubled vintage. <\/p>\n\n
The summer of 2025 was affected by spring rains that penalized the fruit set and by intense summer heat peaks, resulting in a harvest with uneven ripening, where sugars increased while acidity levels did not drop.<\/p>\n\n
This vintage tested our patience; every day we monitored the health of the grapes, tasting them, analyzing sugars and acids, and carrying out three separate harvests to achieve the right balance of both technological and phenolic ripeness.<\/p>\n\n
Alcoholic fermentation was started with a ‘pied de cuve’ (indigenous yeasts) and split 60% in stainless steel and 40% in used barriques. Once the batches were blended and cold-stabilized, we bottled on April 24, 2026, for the secondary fermentation using must (frozen during harvest) for the ‘prise de mousse’ with indigenous yeasts. <\/p>\n\n
A technical Sorbara that nonetheless tells the story of the territory, the challenges, and the people behind it.<\/p>\n\n
Each label is born from an interpretation. Like in music, we follow a score made of terroir, seasons, and intuition. VIVACE 124 is our debut: a bottle-fermented Sorbara, fresh, direct, full of tension and light. <\/p>\n","protected":false},"author":1,"featured_media":1334,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1328","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-senza-categoria"],"yoast_head":"\n