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Bressan Mista 6 bottles

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259,90 

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Manufacturer: Bressan

Wine Box 6 bottles of mixed wine

Ego 2016, Schioppettino, Cabernet

Fermentation on the skins for about 30 days, during which several repassings, pumping over and 1 or 2 daily delestages are carried out; at the end of this phase the separation is carried out.
of the fermented must from the skins, which are gently squeezed only to encourage their total draining and nothing else. The wine is then placed in different 2000 litre barrels, handcrafted, still using different varieties of wood typical of the area, where the secondary fermentation activity continues. In these barrels the wine can begin its life, deciding in an autonomous and completely natural way, when to carry out the malolactic fermentation. In the following 3/4 years the wine continues its refinement on the yeasts with periodic batonnage. Intensely velvety, where a symphony of scents of underbrush is the corollary to a bouquet of pepper and musk that evolves gradually to leave room for hints of tar, truffle and aromatic wood. Each bottle is signed by hand.

NO3 2015 Schippettino, Cabernet, Black Pine

Fermentation on the skins for about 30 days, during which time the wine is pumped over the cap several times and undergoes 1 or 2 delestages a day. At the end of this phase, the fermented must is separated from the skins, which are gently squeezed only to facilitate 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. In the following 3/4 years the wine continues its refinement on the yeasts with periodic batonnage. The bouquet is full, vinous and fruity, of exceptional elegance, with scents of undergrowth and violets softened by the stay in large oak barrels of 2000 liters absolutely not toasted, which enrich it with aromas of aromatic musk.

Pinot Noir 2016

The grapes are pressed and destemmed, then fermented on the skins for about 30 days, with daily punching down, pumping over and delestage. The fermented must is then separated from the skins, which are gently pressed to facilitate 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. It is already 5 years old but is as vigorous as if it had just been bottled, fresh and full-bodied, the tannins are silky, the taste elegant and persistent.

Rosantico 2016, Pink Muscat 100%

It comes from one hectare of vineyard with a very low yield of 23Q/ha. The grapes are harvested after a slight drying on the vine. The grapes are destemmed and crushed, then fermented in contact with the skins and finally refined on the lees for at least three years in 10 hl acacia barrels. Bouquet of great aromatic intensity, Rose and Lime, then red fruits, aromatic herbs and peppery notes. The taste is very elegant and lively. It is full-bodied, with polite tannins and a great, lingering finish.

Carat 2016, Friulano, Malvasia, Ribolla Gialla

The grapes are destemmed and crushed, followed by spontaneous fermentation on the skins for about 4 weeks; at the end of this phase the fermented must is separated from the skins, which are gently squeezed only to favour total draining and nothing else. Then, as ancient tradition dictates, the wine is placed in different 2000-litre barrels. In these barrels the wine can begin its life, deciding autonomously and naturally when to carry out malolactic fermentation. In the following 3/4 years the wine continues its refinement sur lie with periodic batonnage. Intense yellow, almost orange in colour (the intense colour is due to the late harvesting of perfectly healthy and ripe grapes and the subsequent complete fermentation on the skins), it explodes into an intense, pleasantly persuasive bouquet, with hints of dried fruit, apricot, nectarine and almond.

Verduzzo 2016

Destemming and crushing of the grapes, following fermentation on the skins for about 4 weeks; after racking, the wine is placed in different 2000-litre barrels. Malolactic fermentation takes place naturally. In the following 3/4 years the wine continues its refinement on the lees with periodic batonnage. When it reaches a satisfactory level of maturity, the different barrels are decanted into a single steel container, where it will remain for at least 3 months, in order to favour its natural decantation; bottling follows without filtration. It has a beautiful deep yellow colour, with amber shades; a delicate perfume with nouances of flowers and fruits, as soon as it is vinified, it takes on a caressing fragrance that recalls mugwort and bread crust. With ageing in large oak casks, fleeting nuances of herbs, undergrowth and dried fruit appear.

 

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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...).

From the channel of Incursioni Gastronomiche

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