Bressan Ego 2016

44,20 €

Year	2016
Format	75 Cl
Origin	Italia
Typology	Red Wine
Grape Variety	Cabernet Sauvignon, Schioppettino

Out of stock

Description
Manufacturer

Manufacturer: Bressan

️ Farra d’Isonzo, Friuli

Bressan

Schippettino, Cabernet

️ 13%

Pressing, destemming, then fermentation on the skins for approximately 30 days, with daily punching down, pumping over and delestage. Subsequently, the fermented must is separated from the skins, which are gently pressed only to facilitate total draining and nothing else. The wine is then placed in different 2000 liter barrels, where the secondary fermentation activity continues. In these barrels the wine decides autonomously and completely naturally when to carry out malolactic fermentation. In the following 3/4 years the wine continues its refinement on the yeasts with periodic batonnage.

Hints of undergrowth and a bouquet of pepper and moss, then closes with Goudron, Truffle and aromatic wood.

Superb wine with velvety tannins, full but fresh sip, balanced structure and long and persistent finish

Serving temperature 16°-18°

Game, but also for meditation

Each bottle is signed by hand, like all unique wines and this one certainly is

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 expertly handed down from master winemaker to master winemaker and categorically rejects any type of modernity or technology, because it flattens the wine.

The company is spread over several territories and has a total of 20 hectares of vineyards.

These are the cornerstones of this crazy winery:

Manual selection mass of the screws and preferential use of native strains (cloning and all G.M.O.s prohibited)
Pruning and suckering carried out only manually.
Personal cultivation of the vineyard without the use of synthetic chemicals, respecting the vine and its natural cycles (total exclusion of herbicides and/or desiccants and/or pesticides)
Exclusive useof natural fertilizers, i.e. manure or vegetables, or no fertilization.
Irrigation is prohibited, even emergency, because water has always diluted the aromatic composition and intensity of the wine.
Harvest done only manually of perfectly healthy and ripe grapes (no early harvests).
Fermentation obtained thanks to indigenous yeasts naturally present on the grapes, absolutely excluding the use of synthetic industrial yeasts.
No additionof sulfur dioxidesulfur dioxide or other additives / no chemical intervention
(sulfur dioxide may only be added in minimal quantities at the time of bottling and in any case in quantities less than or equal to the organic certification).
The use of biological and/or chemical flavourings is prohibited.
Maturation of the wine on its “fine lees” until bottling.
No filtration (a practice which, in any case and always, impoverishes and sterilizes the wine)
Exclusive use of strictly natural one-piece cork stoppers, so that each wine has over time his best ally.
Labelling strictly manual (…each bottle is a unique creature…).

They say about us

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