Poderi Cellario – Vasca Rosso 2 – 2L

CHF 38.00

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Natural wine Vasca Rosso by Poderi Cellario comes from very old vineyards, 50 or 60 years old. The vines were planted with different grapes in search of a soft, enjoyable wine. Mostly Dolcetto, but also Freisa and a few vines of San Giovese and Tintoir. Strawberries and raspberries on the nose. Give this wine a little time to breathe and it will be packed with red fruit aromas. 50% of the grapes are crushed to encourage the development of indigenous yeasts while the other part is shelled to simulate the old system of foot-pressing. The wine matures in cement tanks outside the cellar so that the winter cold gives it greater clarity. Unfiltered wine. Comes in very fun 2 Liter bottles with flip-top resealable closures. With well integrated tannins and a low alcohol volume, we think Poderi Cellario Vasca Rosso 2 is the perfect “easy red” that will last you all day!


About this wine: alcohol content is 11 %. Made with 60% Freisa, 20% Dolcetto, 20% Sangiovese. Best drinking temperature is between 16-18C. Contain sulfites.

Poderi Cellario

Fausto and Cinzia Cellario, cultivate 13 hectares of vineyards and some hazelnut groves in the south-western part of the Langhe, Piedmont called Poderi Cellario. They are passionate about forgotten grape varieties and produce natural wines from spontaneous fermentation that come from hand-picked grapes. Fausto says it himself: "We don't want an anonymous wine, but one that reflects the land it comes from and that also has a little bit of us in it. This is why we don't use pesticides or other chemical substances and are as attentive as possible to nature." They have taken it at heart to always keep the soil alive, so they let the grass grow between the rows instead of removing it with herbicides or other chemicals. And instead of artificial fertilisers, they use manure, a natural fertiliser, and periodically plant specific plants such as legumes and grasses to balance the soil. The motto: "we come from the earth and we must respect it".

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