VARIETY : 60% Barbera / 40% Croatina

TERROIR : Clay soil, 255 meters above sea level, vines between 50 and 60 year old vines.

HARVEST : hand picked

VINIFICATION :
Maceration on the skins for about 15-20 days in concrete or fiberglass tanks, no filtration. Fermentation and aging in concrete tanks.

“Distina was born as an idea in 2015 and materialized in 2017. We wanted to try to close the cycle, making wine, distilling and returning the waste of the whole process to the earth. The starting point for making wine was an old hectare of vineyard owned, while the distillation would not have been possible without the help and guidance of the master Vittorio Capovilla and all his generous family.”

The vineyard rests up on the Piacentini Hills, between the Val D'Arda and the Val Ongina, bordering the province of Parma. The soils are located in the Piacenziano fossil belt, at an altitude of 250 meters, on white clay and sand sediment. Shells of various sizes and shapes are found after plowing or digging. They are soils poor in Nitrogen where fermentations are struggling to reach completion, and it is for this reason that the residual sugar present in the musts during the bottling period has favored the birth of sparkling wine in these areas.