Sylvulae
Sylvulae was founded in Borgo Val di Taro, a land of woods, clear waters and fertile silence in the heart of the Parma Apennines. The name of the project, which in Latin means "small woods", already says a lot about the production philosophy: an intimate bond with the territory and its most authentic resources. The idea took shape almost as a game, out of curiosity and a desire to experiment with new flavours to pair with food. The decision was made to try no-low refermented teas and herbs, capable of expressing a place and a contemporary idea of taste. Sylvulae is first and foremost a laboratory of the territory, where fermentation becomes a language of expression.
The productive heart of Sylvulae is a process inspired by the world of kombucha but reinterpreted in a personal and rigorous way. It all starts with light, mineral-poor mountain water, ideal for respecting and amplifying the identity of the botanicals used, and a meticulous selection of raw materials, including premium teas and wild herbs. Fermentation is guided by SCOBY, a symbiotic culture of yeast and bacteria, which slowly transforms the sugary must into a complex and layered drink. No added flavourings, no preservatives, no technical manipulation: after the first fermentation, the bottles are aged according to ancestral methods for at least six months, naturally developing perlage, structure and depth of flavour. Here, technique is not used to simplify, but to let time do its work.
In the glass, Sylvulae drinks surprise with their elegance, drinkability and aromatic precision, demonstrating how a low alcohol content can still offer a complete and gastronomic experience. In all cases, the bubbles are fine and integrated, the sip smooth but deep, capable of accompanying everything from aperitifs to more complex dishes. These are lively drinks that can evolve in the bottle for several years, always maintaining a clear gastronomic vocation. Sylvulae leads a new pairing concept: one where fermentation meets low alcohol content, high drinkability and regional identity.
Sylvulae was founded in Borgo Val di Taro, a land of woods, clear waters and fertile silence in the heart of the Parma Apennines. The name of the project, which in Latin means "small woods", already says a lot about the production philosophy: an intimate bond with the territory and its most authentic resources. The idea took shape almost as a game, out of curiosity and a desire to experiment with new flavours to pair with food. The decision was made to try no-low refermented teas and herbs, capable of expressing a place and a contemporary idea of taste. Sylvulae is first and foremost a laboratory of the territory, where fermentation becomes a language of expression.
The productive heart of Sylvulae is a process inspired by the world of kombucha but reinterpreted in a personal and rigorous way. It all starts with light, mineral-poor mountain water, ideal for respecting and amplifying the identity of the botanicals used, and a meticulous selection of raw materials, including premium teas and wild herbs. Fermentation is guided by SCOBY, a symbiotic culture of yeast and bacteria, which slowly transforms the sugary must into a complex and layered drink. No added flavourings, no preservatives, no technical manipulation: after the first fermentation, the bottles are aged according to ancestral methods for at least six months, naturally developing perlage, structure and depth of flavour. Here, technique is not used to simplify, but to let time do its work.
In the glass, Sylvulae drinks surprise with their elegance, drinkability and aromatic precision, demonstrating how a low alcohol content can still offer a complete and gastronomic experience. In all cases, the bubbles are fine and integrated, the sip smooth but deep, capable of accompanying everything from aperitifs to more complex dishes. These are lively drinks that can evolve in the bottle for several years, always maintaining a clear gastronomic vocation. Sylvulae leads a new pairing concept: one where fermentation meets low alcohol content, high drinkability and regional identity.
