In the northern reaches of Italy, steep hillside vineyards dot the dramatic valleys of the Trentino that ultimately lead up to the Alps. It's a perfect place for free-thinking winemakers to produce pristine still and sparkling wines of authentic style.
One of our favorite Trentino wineries is Pojer e Sandri, formed by two friends (Mario and Fiorentino) who embody the ideal of the grower-producer, winemakers from land to bottle, working with Nature to create liquid landscapes. With an intimate knowledge of their land and vines, they are able to farm organically.
The "Zero Infinito" is a refreshingly fizzy wine with soft aromas like elderflower & mountain flowers, along with fresh, crisp fruits like golden apple, pear, apricot, peach and even some tropical notes.
It's made using the ancestral method (aka petillant naturel), which means the fermenting juice was bottled before completion, leaving a sediment and a refreshing fizz. There are two delicious ways to enjoy it: Either decant into a carafe leaving the sediment in the bottle, or gently turn the bottle upside down and back a few times and drink it cloudy the "peasant" way, with the flavor of the yeast "lees" joining in like in a traditional hefeweizen or typical Belgian ale.
The reason for the name of the wine? They've done "zero" to it in numerous ways: no herbicides, fungicides, or pesticides in the vineyard, no added commercial yeast, enzymes, color, or sulfites, and no clarification of the wine! The variety chosen for the wine, the obscure Solaris grape, was partly a practical one since it has a built-in resistance to fungal diseases and frost.
One of our favorite Trentino wineries is Pojer e Sandri, formed by two friends (Mario and Fiorentino) who embody the ideal of the grower-producer, winemakers from land to bottle, working with Nature to create liquid landscapes. With an intimate knowledge of their land and vines, they are able to farm organically.
The "Zero Infinito" is a refreshingly fizzy wine with soft aromas like elderflower & mountain flowers, along with fresh, crisp fruits like golden apple, pear, apricot, peach and even some tropical notes.
It's made using the ancestral method (aka petillant naturel), which means the fermenting juice was bottled before completion, leaving a sediment and a refreshing fizz. There are two delicious ways to enjoy it: Either decant into a carafe leaving the sediment in the bottle, or gently turn the bottle upside down and back a few times and drink it cloudy the "peasant" way, with the flavor of the yeast "lees" joining in like in a traditional hefeweizen or typical Belgian ale.
The reason for the name of the wine? They've done "zero" to it in numerous ways: no herbicides, fungicides, or pesticides in the vineyard, no added commercial yeast, enzymes, color, or sulfites, and no clarification of the wine! The variety chosen for the wine, the obscure Solaris grape, was partly a practical one since it has a built-in resistance to fungal diseases and frost.
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