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Bressan Grey in Grey 2019

64,40 

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Grey in Grey 2019 is an orange wine produced by Mastri Vinai Bressan at Farra d'Isonzo in Friuli. It is made from overripe and healthy Pinot Grigio grapes harvested in mid-October, which are then destemmed and left to ferment spontaneously with indigenous yeasts for about a month. Maceration continues for a further 7 months, at the end of which the must is drawn off and racked into cherry barrels. Here the wine matures for 3 years with frequent batonnage. Then bottled for a few months. Grigio in Grigio 2019 is only produced in the best vintages and is a wine that is decidedly out of the box, fresh and enveloping in the mouth, soft and almost sweet, the nose reveals hints of jammy fruit, black cherry, with hints of vegetables and sweet spices. A wonder to pair with marinated salmon.

Manufacturer: Bressan

🍾 Pinot Noir

🖼️ Farra d'Isonzo, Friuli

🏡 Bressan

🍇 Pinot Grigio

📅 2019

🌡️ 13%

🍷 Orange Wine

🛁 The grapes are harvested overripe and healthy in mid-October, are then destemmed and left to ferment spontaneously with indigenous yeasts for about 30 days. Maceration then continues for a further 7 months, at the end of which the must is drawn off and racked into unroasted cherry barrels. In this container the wine matures for 3 years with frequent batonnage. And finally in the bottle for a few months

👃🏻 Jammy fruit where black cherry is particularly noticeable, then floral and wild herb scents, mineral notes and sweet spices

👅 A sip over the top, enveloping and almost arrogant, in great balance between acidity, savouriness and sweetness

👍🏻 Serving temperature 10°-14°

💕 Marinated salmon

😍 Outside the box

 

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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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