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Bressan Pinot Noir 2018

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46,70 

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Pinot Noir 2018 is a red wine produced by Mastri Vinai Bressan at Farra d'Isonzo in Friuli. It is made from Pinot Noir grapes that are destemmed and then fermented with indigenous yeasts and one-month maceration. During this period, delestage, pumping over and daily punching-down are carried out. It then matures for three to four years, as required, in 2000-litre used wooden barrels. Pinot Noir 2018 is silky and elegant on the palate, with floral and fruity hints 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

🍇 Pinot Noir 100%

📅 2018

🌡️ 13.5%

🍷 Red Wine

🛁 Pigiodiraspatura then fermentation on the skins for about 30 days, with several pressings, pumping over and daily delestage; then the fermented must is separated from the skins, which are gently squeezed to promote total draining and nothing else. The wine is then 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. Over the next three to four years, the wine continues its maturation on the lees with periodic stirring of the yeasts.

👃🏻 Ultra-complex nose, violet and rose, wild blackberry and raspberry, then spices and cocoa. It is ethereal and almost balsamic

👅 Already 5 years old, but as vigorous as if it had just been bottled, fresh and full-bodied, silky tannin, elegant and persistent on the palate.

👍🏻 Serving temperature 16°-18°.

💕 Truffled veal roast

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

 

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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...).

Artisanal and natural wine #apewineboxes

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