Tasting Notes
Traditional method Sparkling orange wine.. From organic grapes, 60 days skin-contact maceration, no added sulphur dioxide, use of natural native yeast only and without fining or filtration. This wine spends 18 months on the yeasts before the actual disgorgement. Very aromatic on the nose, citrus, orange rind, hints of toffee. On the palate it is full bodied chewy tannins, fresh and dry finish. - Gaby F
This is a phenominal wine! Just the thought of getting an orange wine to make a perfectly balanced sparkling is incredible. Dry, tannic, acidic and bubbly... not exactly a receipe for a fine wine, but Vej nails it. Obiously this wine is very alternate and not for the traditional Champagne drinker, but more so for those of you who like to challenge your palate and your food pairings. - Chris L
Podere Pradarolo is a small, naturally minded estate nestled in the hills of the Ceno Valley, near Varano de’ Melegari in Emilia-Romagna. Purchased by the Carretti family in 1972, the property gradually shifted to viticulture from 1989 onward; today their vineyards lie at 250–500 m altitude on calcareous clay and loam soils, with only about five hectares planted among their sixty hectares of land. They practice certified organic farming (using only copper and sulfur) and emphasise biodiversity and natural balance in the vineyard. In the cellar, fermentation is native and macerations are long—white and red wines both see skin contact often lasting from 30 days up to nine months or more—while no fining, filtration or added sulfur is used. Podere Pradarolo works with indigenous varieties (Malvasia di Candia Aromatica, Barbera, Croatina, Termarina) and crafts wines that are aromatic, textural and rooted in place, honouring traditional methods with a contemporary natural wine sensibility.
| Product Type | Wine Sparkling Imported Non Champagne |
| Volume | 750ml |
| Country | Italy |
| Region | Emilia Romagna |
| Sub Region | Pradarolo |
| Winemaking Practices | Natural |
| Vineyard Practices | Organic/Biodynamic |