“…That combination of the traditional and the modern extends to how the wine is made, by winemaker Manfred Ing. Each grape variety is micro-vinified in oak fermenters using only natural yeasts and only the free-run juice is used. (What happens to the press wine is not known.)
French barrels are used and only 20% of them are new so that the wine is not overtly marked by wood flavours or additional tannins. Cabernet Franc is given a tighter grained barrel given its more tannic characteristics. After sixteen months the blend is made, with another eight months integration in tank before bottling. 20,000 bottles have been made. As with all Querciabella wines, no animal products are used in production, so the wine is suitable for vegetarians and vegans.
As an aside, biodynamic vineyard preparations usually involve cow-horns, but not here – a ceramic alternative has been developed.”
— Paul Howard · Organic Wine Journal