Bressan Rosso 3 Bottles

Manufacturer: Bressan

Wine Box 3 bottles of red 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.