Divella

Divella

The passion for winemaking led Alessandra Divella to start experimenting in 2010, in her early twenties, on 2 thousand meters with Chardonnay and Pinot Noir grapes. In 2014, then, she rented two hectares of vineyards. He chose to do it in the territory of Gussago (BS), because this is the oldest soil in Franciacorta: it is an area where the glacier has never arrived, but there are limestone and clay, and a good temperature range. Young and determined, Alessandra is proud of her reality, very small and artisanal: she produces 5-6 thousand bottles a year, in the vineyard the regime is organic, without weeding or using systemic fertilizers, while in the cellar she does not add sulfur. Its four labels come out as Spumante Metodo Classico, and they are all “zero dosages”. Bubbles that arise from spontaneous fermentation in cement, and refine in used concrete vats and wooden tonneau. They remain on the lees for a period of time ranging from 2 to 5 years, based on the peculiarities of the vintage and the grape. Since the 2018 harvest, after completing the renovation of a ruin, also in Gussago, Alessandra has a cellar, what she calls "the house of my wines". Wines that are fresh, mineral and rich in juice.

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