Bergianti
Rosso Rifermentato No Autoclave 2023
Regular price
CHF 16.50
Immediate availability
| Denomination | IGT Emilia |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 90% Lambrusco Salamino, 10% Lambrusco di Sorbara |
| Aging | 6 months ageing in cement, 12 months in bottle. Bottling: No clarification, no filtration, addition of must from the same vintage for refermentation. |
Description
Organic sparkling red wine, produced by Bergianti, Emilia IGT, 11.5% ABV. A Lambrusco born from a passion for biodynamics, a method that respects the environment and biodiversity. 90% Lambrusco Salamino, 10% Lambrusco di Sorbara. Destemming, maceration for four days, racking with soft pressing. Spontaneous fermentation with indigenous yeasts. Aged 6 months in cement, 12 months in bottle. Bottling: No fining, no filtration, must from the same vintage added for secondary fermentation.
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.
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Meat
Cheese
Pork
| Name | Bergianti Rosso Rifermentato No Autoclave 2023 |
|---|---|
| Type | Red organic bubbly |
| Denomination | Emilia IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 90% Lambrusco Salamino, 10% 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 | 80 q. |
| Harvest | Mid- to late September. Grapes harvested by hand in 250 kg perforated bins. |
| Wine making | Destemming, maceration for four days, racking with soft pressing. Spontaneous fermentation with indigenous yeasts. |
| Aging | 6 months ageing in cement, 12 months in bottle. Bottling: No clarification, no filtration, addition of must from the same vintage for refermentation. |
| Allergens | Contains sulphites |