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Bressan N°3 2016

Original price was: 45,10 €.Current price is: 43,70 €.

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

Out of stock

Description
Manufacturer

Manufacturer: Bressan

No. 3

️ Farra d’Isonzo, Friuli

Bressan

Cabernet Sauvignon, Pinot Noir, Schioppettino

️ 13.5%

Crushing, destemming and then fermentation on the skins for around 30 days, with various punchings, pumping over and daily delestage; subsequently the fermented must is separated from the skins, which are gently pressed to facilitate total draining and nothing else. The wine is then placed in different 2000 liter barrels. In these barrels the wine can begin its life, deciding 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.

Vinous and fruity aromas, of violets and undergrowth, light toasting and hints of aromatic herbs

Powerful and elegant, with fine tannins and full body, the finish is long and persistent

Serving temperature 16°-18°

Truffle

A Grand Gala wine

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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