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left to settle and then naturally fermented on lees for 12 months in small stainless steel vats and some mostly older barrels (there is a tiny percentage of new wood)
An underlying spicy complexity explodes from the glass
It was one of the first châteaux to cultivate smaller berries for winemaking and use pine trellises in the vineyards
before gently manouevring the hoops from the body of the barrels
The wine was fermented on skins in open static fermenters for 7-10 days
Castagna Sparkling Allegro Ancestrale 2018 cameron-douglas left to settle and thenIt feels quite complex, a touch savoury, concentrated in flavour and bustling with fine bubbles. Very fine sparkling. The wine has considerable weight. Like it seems heavy on the palate. Like some kind of burnished liquid gold. Then a cheeky, gentle, persistent fizz lifts that weight and turns the gravity off. Joy bounces off the top of your mouth, but the good feels go straight on up through the mixing deck. Its magic. Unlike most of these bottle
