Talcomraja
Talcomraja is unfiltered even in the cellar. The winemaking, in fact, follows the same principles as the vineyard: spontaneous fermentations with indigenous yeasts, without the addition of acidifiers, aromas or sulfur, no filtration and clarification. The production ranges from lively and easy-drinking wines to complex expressions aged in wood or amphora, with a single thread running through: the desire to preserve and tell in the glass the authenticity of their territory.
natural cycles. For this reason, during the winter, when the vine is not in the production phase, many animals are left free in the vineyards and naturally stir the soil, oxygenating it and also cleaning it from invasive vegetation.Talcomraja is unfiltered even in the cellar. The winemaking, in fact, follows the same principles as the vineyard: spontaneous fermentations with indigenous yeasts, without the addition of acidifiers, aromas or sulfur, no filtration and clarification. The production ranges from lively and easy-drinking wines to complex expressions aged in wood or amphora, with a single thread running through: the desire to preserve and tell in the glass the authenticity of their territory.
Talcomraja is unfiltered even in the cellar. The winemaking, in fact, follows the same principles as the vineyard: spontaneous fermentations with indigenous yeasts, without the addition of acidifiers, aromas or sulfur, no filtration and clarification. The production ranges from lively and easy-drinking wines to complex expressions aged in wood or amphora, with a single thread running through: the desire to preserve and tell in the glass the authenticity of their territory.
natural cycles. For this reason, during the winter, when the vine is not in the production phase, many animals are left free in the vineyards and naturally stir the soil, oxygenating it and also cleaning it from invasive vegetation.Talcomraja is unfiltered even in the cellar. The winemaking, in fact, follows the same principles as the vineyard: spontaneous fermentations with indigenous yeasts, without the addition of acidifiers, aromas or sulfur, no filtration and clarification. The production ranges from lively and easy-drinking wines to complex expressions aged in wood or amphora, with a single thread running through: the desire to preserve and tell in the glass the authenticity of their territory.
