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Bressan Carat 2018

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39,90 

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Manufacturer: Bressan

🍾 Carat

🖼️ Farra d'Isonzo, Friuli

🏡 Bressan

🍇 Friulano, Malvasia, Ribolla Gialla

📅 2018

🌡️ 13%

🥂  White Wine

🛁 Pigiodiraspatura, then spontaneous fermentation on the skins for about 4 weeks, after which the fermented must is separated from the skins, which are gently pressed only to promote total draining and nothing else. Then, according to ancient tradition, the wine is placed in different 2000-litre barrels. In these barrels the wine can begin its life, deciding independently and naturally when to carry out malolactic fermentation. In the following 3 years the wine continues its refinement. sur lie with periodic batonnages.

👃🏻 The nose is a intense explosion of scents reminiscent of dried fruit, apricot, nectarine, almond. Then white flowers, minerality and light spicy notes. 

👅 The mouth is full and round, still fresh. It is elegant and persistent

👍🏻 Serving temperature 12°-14°.

💕 Molluscs of the Lagoon

😍 A wine that always stands out at the table

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Farra d'Isonzo (Gorizia)

Bressan is one of those companies we are really proud of: radical, purist, uncompromising... great!

The Bressan family carries on a tradition wisely handed down from master vintner to master vintner and categorically rejects any kind of modernity or technology, because it flattens the wine.

The company is divided into several territories and has a total of 20 hectares of vineyards.

These are the cornerstones of this crazy winery:

  • Manual selection masses of screws and preferential use of indigenous strains (cloning and all GMOs are prohibited)
  • Pruning, suckering performed only manually.
  • Personal vineyard cultivation without the use of synthetic chemical substances, respecting the vine and its natural cycles (total exclusion of herbicides and/or desiccants and/or pesticides)
  • Exclusive use by natural fertilizersi.e. manure or vegetables, or no manure at all.
  • No irrigationIt is also a rescue wine, because water has always diluted the aromatic qualities and intensity of wine.
  • Harvest done only manually of perfectly healthy and ripe grapes (no early harvesting).
  • Fermentation using indigenous yeasts naturally present on the grapes, absolutely excluding the use of synthetic industrial yeasts.
  • No additions to the musts of sulfur dioxide or other additives / no chemical intervention
    (sulphur dioxide may be added only in minimal quantities at the time of bottling and in any case in quantities less than or equal to organic certification).
  • The use of flavourings is prohibited biological and/or chemical.
  • Maturation of the wine on its "fine lees" until bottling.
  • No filtration (a practice that, in any case and always, impoverishes and sterilizes the wine)
  • Exclusive use of corks strictly one-piece natural, so that each wine has its best ally over time.
  • Labeling Strictly manual (...each bottle is a unique creature...).

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