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Bressan Pinot Nero 2018

Original price was: 50,20 €.Current price is: 46,70 €.

Year	2018
Format	75 Cl
Origin	Italia
Typology	Red Wine
Grape Variety	Pinot Noir

Description
Manufacturer

Pinot Nero 2018 is a red wine produced by Mastri Vinai Bressan in Farra d’Isonzo in Friuli. It is obtained from Pinot Noir grapes which are destemmed and subsequently fermented with indigenous yeasts and macerated for a month. In this period, daily delestages, pumping overs and punchings are carried out. It then refines for 3/4 years, depending on needs, in 2000 liter used wooden barrels. Pinot Noir 2018 is silky and elegant on the mouth, with floral and fruity scents on the nose and a slightly ethereal impact. We see it perfectly with a truffled veal roast

Manufacturer: Bressan

Pinot Noir

️ Farra d’Isonzo, Friuli

Bressan

100% Pinot Noir

️ 13.5%

Crushing, destemming and then fermentation on the skins for around 30 days, with various daily punchings, pumping overs and delestages; 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 mixing of the yeasts

Ultra complex nose, purple and pink, wild blackberry and raspberry, then spices and cocoa. It is ethereal and almost balsamic

It is already 5 years old but it is vigorous as if it were just bottled, fresh and full-bodied, the tannin is silky, the sip is elegant and persistent

Serving temperature 16°-18°

Truffled veal roast

A Pinot Noir that certainly has nothing to send to its counterparts beyond the Alps, a great 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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