Oncha Bianca

ONCIA BIANCA 2024

Region: Lazio, Italy

Grape: Passerina del Frusinate, Malvasia di Candia

Category: White

A pioneer of biodynamics, whose teachings influenced even masters like Emidio Pepe and Gravner!

This is a truly rare find. The deliciousness is undeniable from the first sip.
The overwhelming presence of a true leader in Italy's biodynamic world is palpable...

Beyond just fruity notes, it's packed with a rich umami, concentrated like the essence of clams and shellfish.
The acidity and minerality come from Passerina, while the melting smoothness is from Malvasia.

【Producer Information】

He has advised 600 farms across Europe!
Over thirty years, he has proven that biodynamics thrives even in challenging conditions!

"Agriculture" is the root of the Nardò family.
The founder, Carlo Nardò, is a pioneer in Italy's biodynamic world.
Born in 1950 in Piglio, Frosinone province, Lazio.
His family had been farmers for generations, producing grapes, wine, and olive oil.
Due to a three-year drought, Carlo's parents abandoned farming when he was 12, and the whole family moved to Tuscany.

Carlo grew up in Tuscany, and after graduating from an art college, he moved to Rome and opened a printing house.
As his business became extremely busy, he chose a corporate path to live his own life, working at a bank.
However, agriculture was the root of the Nardò family. Even after moving to Tuscany, they continuously pursued farming.
Carlo himself never lost his passion for these roots and the land, even during his decade-plus corporate career. So he returned to Lazio, where his grandparents still lived, and started farming.

■ Carlo Nardò's History
In 1980, he opened a farm in Piglio.
He deepened his friendship with Podolinsky, who achieved great success with biodynamics in Australia.
Podolinsky encouraged him to develop and commercialize "preparations" for Europe, where good preparations were lacking.
In 2013, he also established the "Associazione Culturale Professione Biodinamica," a biodynamic training center.
Currently, grape cultivation and winemaking are handled by Carlo Nardò's sons.
Simone Nardò (37) and Valerio Nardò (35) are both winemakers.

To date, he has taught biodynamics to 600 farm managers/farmers.
By practicing what he teaches on his own farm, which has challenging conditions,
and showing the results, he demonstrates the power of biodynamics.
His lectures attract attendees not only from Italy but from across Europe.
He strives for winemaking that is "natural" to the extreme.

Currently, he is experimenting to see if grape cultivation and winemaking are possible without copper.
While copper helps with disease prevention in viticulture, grapes can become "lazy" if they get used to it. He is also experimenting with fermenting grapes, grown without copper, in amphorae made from the farm's clay.
He is challenging himself to make wine with as few artificial materials and metals as possible.

Established in 1980, he is a pioneer who has led biodynamic agriculture in Italy.
His motto is: "Not just for today, but for future generations."
He has promoted and practiced biodynamic agriculture to restore the natural vitality of farmland that has been degraded over the past 50 years.

Winemaking Philosophy――――――――――――

【Everything is about "not spoiling" the quality of the grapes born in the vineyard.】
　
Underlying this philosophy is the belief that good wine can only be made from good grapes.
Furthermore, if the "grapes" are good, nothing else needs to be done.
Crops grown in a harmonious, perfectly natural environment have no flaws in color or shape.
That's why the practice of biodynamics leads to the goal (good wine).

① Wine is all about the land. Everything comes from the land.
② The aim is to make wine that everyone finds delicious and without flaws.
　　
If good grapes can be harvested, no special measures are taken during the winemaking process.
The grapes from Carlo Nardò's farm are directly made into wine! The following practices are implemented:↓
・No SO2 added during alcoholic fermentation
・No additives to the must
・Fermentation with wild yeasts
・No fining or stabilization of the wine; it is left to time. Bottling occurs when the wine naturally stabilizes over time.
・Production volume of 20,000 to 25,000 bottles. Only the quantity that can be naturally produced is made.