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San Vitis is a project of three friends who came together to revitalize the traditional grape growing and winemaking techniques of Lazio in the town of Olezano Romano. As such, they've replanted indigenous varities like Bellone. Farming organically, their 10 hectares will be certified in 2020. The first vintage produced was 2015. Today they work with the very talented Danielle Proietti of Abbia Nova to produce wines that are at once traditional and delicious. When we tasted their 2016 Trebbiano, a wine which gets its dark straw color from 3 days of whole cluster maceration, we knew we had to work with them.
This Trebbiano comes from 40 year old vines farmed organically at 180m on sand and silt soils. Harvested in the first week of September, whole clusters ferment with native yeasts in tank with maceration for 3 days, resulting in an orange wine. Malolatic fermentation occurs naturally. The wine is kept on the lees for 8 months in tank and bottled with minimal sulfur.
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