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The Fidora winery has 102 hectares of vineyards under its own management on which they work completely organically. They also have a strong preference for the autochthonous grape varieties of the region. The wine making is done in a traditional way with an eye for quality, for example, the Amarone is only put on the market after 5 years of aging. The use of new wood is kept to a minimum and as little sulfite as possible is added to the wines (>100 mg/l for white, >70 mg/l for red).