Bergianti
Rosato Rifermentato Saint Vincent 2023
Regular price
€22,50
Immediate availability
| Denomination | IGT Emilia |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 100% Lambrusco di Sorbara |
| Aging | 6 months ageing in cement, 6 months in bottle. Bottling: No clarification, no filtration, addition of must from the same vintage for refermentation. |
Description
Organic sparkling rosé from Emilia-Romagna, 11.5% ABV, produced by Bergianti. 100% Lambrusco di Sorbara, 2023 vintage. A refermented Lambrusco rosé that celebrates biodiversity and respect for the environment. The Terrevive winery adopts the biodynamic method. Destemming, two-day maceration, racking based on color with soft pressing. Spontaneous fermentation with indigenous yeasts. Aged 6 months in cement, 6 months in bottle. Bottling: No fining, no filtration, must from the same vintage is added for refermentation. A wine that expresses the vivacity of Lambrusco di Sorbara, with a fine perlage and a fresh, fruity flavor.
Producer
Bergianti
From this winery
- Start up year: 2008
The Terrevive farm was established in 2008 in the hamlet of Gargallo di Carpi, in the province of Modena. From the very beginning, the farm has adopted the Biodynamic method as its agronomic technique; this cultivation method respects the sensitivity of the people who work on the farm, who have made principles such as respect for the environment, biodiversity and human wellbeing their own, all in balance with the forces of nature.
Read more
Fish
Cheese
White fish
| Name | Bergianti Rosato Rifermentato Saint Vincent 2023 |
|---|---|
| Type | Rosé organic bubbly |
| Denomination | Emilia IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 11.5% by volume |
| Grape varieties | 100% Lambrusco di Sorbara |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Bergianti |
| Climate | Altitude: 23 m. a.s.l. |
| Soil composition | Medium-textured, sandy loamy soil. |
| Cultivation system | Guyot |
| Yield per hectare | 60 q. |
| Harvest | Mid- to late September. Grapes harvested by hand in 250 kg perforated bins. |
| Wine making | Destemming, maceration for two days, racking according to colour with soft pressing. Spontaneous fermentation with indigenous yeasts. |
| Aging | 6 months ageing in cement, 6 months in bottle. Bottling: No clarification, no filtration, addition of must from the same vintage for refermentation. |
| Allergens | Contains sulphites |