1.0Cantina Santa Barbarahttps://www.santabarbara.it/en/Mirko Cardinalettihttps://www.santabarbara.it/en/author/heero_mirko/rich600338<blockquote class="wp-embedded-content" data-secret="dJ6qmo01jX"><a href="https://www.santabarbara.it/en/back-to-basics/">Back to Basics</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.santabarbara.it/en/back-to-basics/embed/#?secret=dJ6qmo01jX" width="600" height="338" title="“Back to Basics” — Cantina Santa Barbara" data-secret="dJ6qmo01jX" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> This wine come from the natural processing of Biological Verdicchio grapes. Fermentation is with indigenous yeasts and the must is macerated with the skins. After fermentation, it remains in contact with its lees until bootling, without decanting and filtration