• Nebbiolo Sur
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Nebbiolo Sur

Varietal that expresses its unique golden color, a prolonged flavor of white fruits, and fruity aroma. 750 ML

Viticulture: natural, biological, sustainable, and sustainable achieved using biofertilizers, bio fungicides, and biopesticides produced on the property. Mountain grapes harvested at full maturity.

Vinification: honest, without corrections or additions, process by gravity flow, aging in French oak barrels in cava.

Energy: in 100% of our processes, we use solar energy.

Result: intense, fruity, elegant, and long-lasting wine with a high content of beneficial elements.

Nebbiolo Sur

OUR PROMISE

  • No Fungicides 

    No harmful fungicides or other toxic substances are employed to eliminate or impede the growth of fungi

  • No Pesticides

    No chemical agents are employed to discourage, incapacitate, kill, or in any way deter pests.

  • No Herbicides

    No chemicals are used to manipulate or control undesirable vegetation.

  • No Chemical Fertilizer

    No inorganic material of completely or partially synthetic origin is utilized to support plant growth in the soil.

  • No Flavors or Additives

    All wines are free of additives including but not limited to: Sulfites, Tannins, Potassium Sorbate and Polyphenols.

  • No Acidity Correction

    No corrections are made to the soil because it maintains a consistent and effective pH.

Testimonials

"It was truly a very pleasant experience, in which we have to thank you for involving us, I think it is a concept of understanding viticulture and wine worth mentioning. Illusion like the one you have, it will be a precious asset for the development of the region. It was a luxury to taste the expression of your project in the form of the great wines we could taste.

Enrique García-Escudero Head of the Viticultural Research Service Deputy Director of the Institute of Vine and Wine Sciences of Rioja, Spain 

"We remember with great interest the visit to your winery. I think it is an example to follow."

José Martinez Director of the Institute of Vine and Wine Sciences of Rioja, Spain 

"At Dovinto, they have taken sustainability to the next level; they are self-sustaining. From producing their own inputs, such as bio fungicides and biofertilizers made from vermicompost and its leachates, to designing their terraced vineyards to prevent erosion and conserve the soil, a non-renewable resource. The effort they make in the vineyard is evident in the quality of their wines"

Vidal Perez, Master of Science from the State University in Fresno USA Teacher and Advisor of Sustainable Viticulture in Baja California, Mexico 

"I was very impressed by their beyond organic approach to viticulture. I have never seen such a sustainable and holisitic approach to cultivation grapes"

Armando Allan - Microbiologist

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