Frizzette Pet Nat 2022 Les Terres Bariolees

The grapes come from vines grown at 600 meters and with exposure to the East. After the strictly manual harvest, the whole bunch Gamay is immersed in the Chardonnay must. After 4 days we proceed with pressing and subsequent co-fermentation for 10 days. Second fermentation for at least 8 months and dégorgement à la volée. The wine is bottled without filtration or clarification and contains only sulphites produced naturally during the production process.

Fragrant and fruity scents, of wild flowers and minerals

Light and dynamic, fresh and drinkable, creamy and persistent

Serving temperature 8°-10°

Cantal, Bleu d’Auvergne, Fourme d’Ambert, Saint-Nectaire and Salers

Superlative and surprising drink

Chalus, Auvergne

Les Terres Bariolees celebrates the start of an independent project for a couple of Italian-French winemakers. This is the case of Edoardo Veltroni and Claire Freist, the former, an oenologist graduated in Pisa, the latter, at the famous enological University of Beaune. They met in Burgundy and worked together in some of France’s most famous wine regions: Chassagne-Montrachet, Gevrey-Chambertin and Nuits-Saint-Georges.

Before giving life to this project, the two looked for a suitable context for two years, until they arrived at these 5 hectares in Chalus, 600 meters above sea level and all around the cellar. An altitude terroir with a splendid eastern exposure and very suitable for Gamay, Pinot Noir and Chardonnay.

In this area of ​​France it rains little and this allows the couple to intervene minimally and using biodynamic preparations, decoctions and fermented extracts. Furthermore, work in the vineyard includes green manure, incorporation of compost and periodic mowing.

Edoardo and Claire have big plans, so in 2023 a further hectare of Syrah was planted and in 2024 two more will arrive with Aligotè and Muscat.

The vinifications are characterized by long macerations on the skins for the whites, and cold macerations with whole bunches for the reds, then wood and amphora between 8 and 16 months.

The wines are simply spectacular and lovingly describe the territory from which they come