2024 Collecapretta 'Lautizio' Ciliegiolo Umbria IGT, Italy Uivo natural fermentations are started by

natural fermentations are started by preparing a pied de cuve from the yeasts present on the skins

Label note: while all other Tavijn wines sport clever

native yeasts fermentation

A close neighbor of the iconic Francia vineyard

Fermentation occurred naturally without any additions and with weekly battonage across four months

2024 Collecapretta 'Lautizio' Ciliegiolo Umbria IGT, Italy Uivo natural fermentations are started by100% Ciliegiolo from vineyards ranging from 15 to 50 years old. The must ferments for 10 days on the skins with indigenous yeasts in open conical trunk vats without temperature control; then it is drawn off and placed in a cement tanks where it rests all winter and undergoes the first racking with the waning moon of February. Second racking occurs at the end of March and then the wine is bottled in early April. No sulfur is added at any stage, and