Bergianti
Rosato Rifermentato Perfranco 2023
| Denomination | IGT Emilia |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 100% Lambrusco Salamino |
| Aging | 6 months of maturation in cement, 6 months in bottle |
- Grape variety and vintage: 100% Lambrusco Salamino, harvested in 2023
- Biodynamic agriculture: organic cultivation focused on protecting the environment and biodiversity
- Natural vinification: fermentation started spontaneously with indigenous yeasts
- Bottle refermentation: on the lees, with must from the 2023 harvest, without added sugars
- Ageing: 6 months in concrete vats and 6 months in bottle, without fining or filtration
Description
What kind of wine it is
Bergianti Rosato Frizzante Rifermentato Perfranco is a dynamic wine that expresses the authentic character of Emilia. Produced by Bergianti, this organic rosé is made from Lambrusco Salamino grapes, cultivated with full respect for the local ecosystem. It stands out as a bottle-fermented sparkling wine with zero dosage, crafted without fining or filtration to preserve the integrity and vitality of the fruit. On the palate, it offers a fresh and immediate sip, enhanced by a pleasant natural effervescence that accentuates its drinkability. The flavour profile reveals rigorous technical precision, delivering a tense and lively drinking experience.
Where it comes from
The vineyards are located in Emilia-Romagna, in a flat area at about twenty-three metres above sea level. The vines, trained using the Guyot system, sink their roots into medium-textured soils, where sand and silt predominate. This particular soil composition gives the Lambrusco Salamino a slender profile and marked minerality. The agricultural management follows the principles of biodynamic philosophy, aiming to protect the environment and enhance biodiversity. The manual harvest, carried out at the beginning of September, ensures meticulous selection of the bunches, preserving their perfect ripeness and aromatic integrity before pressing.
How it is produced
Vinification begins with gentle destemming and soft pressing, aimed at extracting only the free-run must. The process continues with a spontaneous fermentation triggered by indigenous yeasts, which enhance the primary aromatic profile. The wine then matures for six months in cement vats, gaining stability and balance. The prise de mousse occurs through the addition of must, initiating a second natural fermentation on indigenous yeasts with no final dosage. A further period of bottle ageing lasting six months completes the process, defining a sensory profile deeply rooted in the local terroir.
History and Curiosities
The Perfranco 2023 by Bergianti is a captivating sparkling rosé that embodies the most authentic spirit of Emilia-Romagna. Produced according to a strict biodynamic philosophy, this pure Lambrusco Salamino comes from vineyards grown on sandy and silty soils. The meticulous production process involves the exclusive use of free-run must and a spontaneous fermentation carried out by indigenous yeasts. Refermented in the bottle with zero dosage, without fining or filtration. Aged for six months in cement and six in glass, it offers a fresh and lively sip.
Tasting notes
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Start up year: 2008
| Name | Bergianti Rosato Frizzante Rifermentato Perfranco 2023 |
|---|---|
| Type | Rosé organic bubbly |
| Denomination | Emilia IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Lambrusco Salamino |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Bergianti |
| Story | History and Curiosities The Perfranco 2023 by Bergianti is a captivating sparkling rosé that embodies the most authentic spirit of Emilia-Romagna. Produced according to a strict biodynamic philosophy, this pure Lambrusco Salamino comes from vineyards grown on sandy and silty soils. The meticulous production process involves the exclusive use of free-run must and a spontaneous fermentation carried out by indigenous yeasts. Refermented in the bottle with zero dosage, without fining or filtration. Aged for six months in cement and six in glass, it offers a fresh and lively sip. |
| Origin | Emilia-Romagna |
| Soil composition | Medium texture, sandy silty |
| Cultivation system | Guyot |
| Yield per hectare | 80 quintals per hectare |
| Harvest | Early September |
| Production technique | Destemming, gentle pressing and use of only the free-run must; spontaneous fermentation with indigenous yeasts; bottle refermentation (sur lie) with the addition of must from the same vintage; no clarification or filtration; ageing for 6 months in concrete and 6 months in bottle. |
| Wine making | Destemming, gentle pressing and use of only free-run must; spontaneous fermentation with indigenous yeasts; no clarification or filtration; addition of must from the same vintage for refermentation in the bottle; ageing for 6 months in concrete and 6 months in the bottle. |
| Aging | 6 months of maturation in cement, 6 months in bottle |
| Allergens | Contains sulphites |