Bergianti
Rosato Rifermentato Perfranco 2023
Regular price
€16,50
Immediate availability
| Denomination | Emilia IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 100% Lambrusco Salamino |
| Aging | 6 months ageing in cement, 6 months in bottle. Bottling: No clarification, no filtration, addition of must from the same vintage for refermentation. |
| Year | 2023 |
| Biologic | Sì |
| Product name | Rosato Rifermentato Perfranco 2023 |
| Region | Emilia-Romagna |
| Country | Italy |
Description
Organic sparkling rosé from Emilia-Romagna, 12% ABV, produced by Bergianti. 100% Lambrusco Salamino, a native grape variety that best expresses the liveliness and freshness of this region. Vintage 2023. A wine born from the biodynamic philosophy of the Terrevive winery, which respects the environment and biodiversity. Destemming, soft pressing, and use of only free-run must. Spontaneous fermentation with indigenous yeasts. Aged for 6 months in cement, 6 months in bottle. Bottling: No fining, no filtration, must from the same vintage added for secondary fermentation.
Pairings
Fish
Cheese
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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| 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 |
| Climate | Altitude: 23 m. a.s.l. |
| Soil composition | Medium-textured, sandy silty soil. |
| Cultivation system | Guyot |
| Yield per hectare | 80 q. |
| Harvest | Beginning of September. Grapes harvested by hand in 250 kg perforated bins. |
| Wine making | Destemming, soft pressing and use of free-run juice only. 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 |