Dieser Wein ist zertifiziert nachhaltig.
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BioDie BIO-Zertifizierung garantiert den regulierten Einsatz von ausgewählten Pflanzenschutzmitteln (Kontaktmittel, keinesystemischen Mittel), Bio-Hefen, die Einhaltung von Schwefel-Grenzwerten und die Schönung mit ausschließlich natürlichen Mitteln. Mehr Erfahren
Vibrans 2021
Vibrans
Vibrans
Dark berries with coffee and black olives.
Bold but easy to drink! Dark berries are the main flavours of this Nero di Troia. The aroma of roasted coffee beans, black olives and a small pinch of liquorice are also present. The charmingly integrated tannin provides the structure in the taste.
The grapes were hand-picked in mid-October and spontaneously fermented in large oak barrels. This Nero di Troia also underwent malolactic fermentation (MLA = biological acid reduction). The wine then matured for 12 months in oak barrels and a further 6 months in the bottle.
After completing his studies, the young Marco Caiaffa takes over his father's vineyards and converts everything to organic. His five siblings and millions of insects help him with his work.
After studying to become a winemaker, the young Marco Caiaffa has a vision. He wants to convert his father's vineyards to organic production and thus become a pioneer in his region. Until then, his father had sold his grapes to the local cooperative. Those days are over: Marco doesn't sell grapes, he sells his own aromatic wines. With his wines, he celebrates biodiversity like no other. For Marco, insects are the best indicator of biodiversity and successful organic viticulture. His labels are a tribute to them: fireflies, millipedes, dragonflies and many more... His five siblings support him in the vineyard and in the cellar. The whole Caiaffa family believes with Marco.
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Vibrans
2021
Dark berries with coffee and black olives.
Bold but easy to drink! Dark berries are the main flavours of this Nero di Troia. The aroma of roasted coffee beans, black olives and a small pinch of liquorice are also present. The charmingly integrated tannin provides the structure in the taste.
The grapes were hand-picked in mid-October and spontaneously fermented in large oak barrels. This Nero di Troia also underwent malolactic fermentation (MLA = biological acid reduction). The wine then matured for 12 months in oak barrels and a further 6 months in the bottle.