Our producers’ wines reflect the authenticity and excellence that comes from generations of experience in the vineyard and in the cellar, together with an unwavering focus on quality.

Bianco Frizzante InFermento Movimento Naturale

InFermento is unfiltered, vibrant and completely alive! An energetic sparkling white with a gentle fizz, fresh citrus fruit and subtle notes of bread dough. Think pét-nat with an Italian soul!

It is crafted with care with a field blend of Accadia’s native indigenous grapes according to the ancient Metodo Ancestrale — also called col fondo in northern Italy and an ancient, pure means of making fresh, vibrant, pure sparkling wine.  Instead of completing fermentation in tank and then adding sugar and yeast later (as in Champagne or Charmat/Prosecco methods), the wine is bottled while the first fermentation is still unfinished.

Movimento Naturale refers to Accadia’s philosophy of producing wines with a more natural, living character — wines made with minimal intervention and guided by the natural movement of fermentation rather than heavy technological manipulation.

For InFermento, the phrase also connects to the traditional refermentation process in bottle. The wine undergoes a secondary fermentation naturally in the bottle (“rifermentato in bottiglia”), creating gentle carbonation from the movement of native yeasts and residual sugars rather than forced carbonation. This leaves the wine lively, energetic, and constantly evolving in the glass

Appellation: Marche Bianco Frizzante IGT

Type: PetNat, Frizzante

Varietals:  A blend of native white and red varietals from old vines – Montepulciano, Trebbiano Toscano, Verdicchio, Sangiovese, and Malvasia Lunga.

Wine Details:

Tasting Notes:
Color: Light golden pink.
Bouquet: The aroma is fresh, mineral and lightly fruity.
Palate: On the palate it is crisp, fresh and inviting. Light fruit notes with minerality and a fresh, clean finish.
Alcohol: 13%.
Serving Temperature: 12-14º C (54-57º F).
Food Pairings: Perfect as an apertivo, with pizza and focaccia, oysters, clams and mussels, salumi and fresh cheeses.    
 

Vinyard Notes:
Soil: Clay and limestone soil.
Exposure: South/East.
Yield per Hectare: About 80/90 quintals.

Winemaking Notes:
Harvest: Manual with careful selection of the best grapes, intact and healthy.
Vinification: First fermentation in steel at controlled temperature; bottled with residual sugar. Second natural fermentation in the bottle. At the end of fermentation the wines remain “sur-lie”. The enzymes and yeasts present in the bottle favor the organoleptic complexity with fine and persistent bubbles. Not disgorged, the wine is turbid with natural sediment, and unfiltered.
Refinement: for at least 5 months in the bottle lying down to favor the contact of the wine with the fine lees.
Aging: 5 months aging in the bottle.