Sélection du Clown

Made from catarratto (macerated for 30 days) and grillo (macerated for 8 days), a natural sparkling wine vinified in concrete vats and then refermented in the bottle by adding fresh juice. Unfiltered, not disgorged.

Vigne de gamay d'une parcelle sur sol calcaire et volcanique, vinification en cuve suivie d'un élevage en vieux fûts.

Aleatico is one of the specialities of the Gradoli region. Here, old vines are delicately vinified into rosé (1 week of maceration) before one-year aging period in small barrels.

A small parcel of very old Jacquère vines (over 80 years old) on a south-facing slope in Aiton, vinified in whole clusters and matured in barrels.

Selection of fifty-year-old Rieslings from the Klosterschaffnerei - the site of the monastery's tithe barn on which Bockenheim once depended - vinified and aged in old barrels.

Malvasia di Candia Aromatica macerated for 60 days with the skins, vinified and aged in vats. Underwent second fermentation after the addition fresh juice from the 2014 harvest, before spending 24 months on its lees. A beautiful golden colour - that of the very ripe grape, a complex and aromatic wine.

A parcel selection of teroldego from the Morei area on gravel-rich alluvial soil: one of the purest and most intense expressions of the great Trentino red grape.

A sparkling wine ("espurnejant") composed of Xarel.lo from 2011 aged in oak barrels, with the addition of Macabeu must from the following year. 14 months on the lees before disgorgement.