Bressan Bianchi 3 Bottiglie

Manufacturer: Bressan 

Wine Box of 3 bottles of white and rosé wine

Rosantico 2016, Moscato Rosa 100%

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

Carat 2017, Friulano, Malvasia, Ribolla Gialla

Destemming and pressing of the grapes, following spontaneous fermentation on the skins for about 4 weeks; once this phase is completed, the fermented must is separated from the skins, which are gently squeezed only to facilitate total draining and nothing else. Then, as ancient tradition dictates, the wine is 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 sur lie with periodic batonnage. Of an intense yellow, almost orange color (the intense color is due to the late harvest of the perfectly healthy and ripe grapes and the subsequent complete fermentation on the skins), it explodes in an intense, pleasantly persuasive bouquet, with hints reminiscent of dried fruit, apricot, peach walnut, almond.

Verduzzo 2017

Destemming and pressing of the grapes, followed by fermentation on the skins for approximately 4 weeks; after racking, the wine is placed in different 2000 liter barrels. Malolactic carried out naturally. In the following 3/4 years the wine continues its refinement on the yeasts with periodic batonnage. When it reaches satisfactory maturation, the different barrels are decanted into a single steel container, where it will remain for at least 3 months, to favor its natural decantation; bottling follows without filtration. Of a beautiful deep yellow color, with amber shades; delicate aroma with hints of flowers and fruits, as soon as it is vinified, it takes on a caressing fragrance reminiscent of mugwort and bread crust. With aging in large oak barrels, fleeting nuances of herbs, undergrowth and dried fruit appear.

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 dogmas at Bressan: Massive manual selection of the vines and preferential use of native strains (cloning and all GMOs prohibited)
Pruning and desuckering 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 use of natural fertilizers, i.e. manure or vegetables, or no fertilization. Irrigation, even emergency, is prohibited, because water has always diluted the aromatic content 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 addition of sulfur dioxide or other additives to the musts / no chemical intervention
(sulfur dioxide can 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 organic and/or chemical flavorings 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 its best ally over time.
Strictly manual labeling (…each bottle is a unique creature…).