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Terre di Pietra CiZero Rosso

$23.00

Out of stock

Vintage: 2018
Region: Veneto, Italy
Viticulture: Practicing Organic
Grape varieties: 100% Corvina

Terre di Pietra CiZero Rosso is made from 100% Corvina grown on hillsides in Verona. After the manual harvest, the fermentation starts with native yeasts in cement tanks with no temperature control. The wine continues to age for a further 10 months in the tanks then is racked off and bottled without filtration, fining, or sulfur additions. CiZero is an earthy and supple red with tart red berries and cherries, cardamom, white pepper, Earl Grey tea, and fine tannins.

Song: Soak Up The Sun by Soccer Mommy

Additional information

NATTINESS

Super Natty

FRUIT

Red Berries, Red Cherry

BODY

Medium-bodied

ACIDITY

Fresh (Medium)

ALCOHOL

12-13%

OAK

No Oak

TANNIN

Medium

SWEETNESS

Dry

SERVING TEMP

Room Temperature (63°–67°)

SULFUR

Zero Sulfur Added

VEGAN

Vegan

Out of stock

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ABOUT THE PRODUCER

About Terre di Pietra CiZero Rosso

Terre di Pietra CiZero Rosso is made from 100% Corvina grown on hillsides in Verona. After the manual harvest, the fermentation starts with native yeasts in cement tanks with no temperature control. The wine continues to age for a further 10 months in the tanks then is racked off and bottled without filtration, fining, or sulfur additions. CiZero is an earthy and supple red with tart red berries and cherries, cardamom, white pepper, Earl Grey tea, and fine tannins.

About Terre di Pietra

Terre di Pietra was born from the will of Laura who in 2005, at the age of 25, produced her first wine, helped by her husband, Cristiano, and her father-in-law, who left her a garage for the first vinifications, in Torbe di Negrar. In 2010 the construction of the winery in Marcellise began, from which the first spontaneous fermentation wine came out in 2011. The approach to viticulture as naturally as possible comes from its own tradition and culture, so from the outset, no products are used. Synthesis. The vineyards are located in two different areas: in Marcellise, in the new area of ​​Valpolicella, east of Verona, on a hill about 250 meters above sea level, where the cellar is also located. And in Torbe di Negrar, in the classic area of ​​Valpolicella, north of Verona, on a high hill, between 450 and 600 meters above sea level. The vines planted are clearly Corvina, Corvinone, Rondinella, and Molinara with a few rows of Croatina, a little ‘di Garganega, and Marselan: curious and unusual experiment, French grape variety resulting from a cross between Grenache and Cabernet Sauvignon. Since 2013, all wines are spontaneously fermented and no chemical corrective agents have been used except the use of sulfur dioxide and filtrations. The journey started with Laura continuing courageously and stubbornly by her husband Cristiano, helped by her two daughters, Anna and Alice, after Laura’s untimely death in 2017. Cristiano is increasingly playing the game with the production of a completely natural wine, by removing sulfurs and filtering the wines less and less, while maintaining a good quality standard, for fine and elegant wines, which have a great heart, because they only have the name of stone.

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