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Bressan Bianchi 3 Bottles

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129,90 

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Manufacturer: Bressan 

Wine Box 3 bottles of white and rosé wine

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 2017, 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 2017

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 dogmas of Bressan: Manual massal selection of the vines and preferential use of autochthonous strains (cloning and all O.G.M. are forbidden).
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 vegetable fertilizers, or no fertilizers at all.Prohibited irrigation, even emergency irrigation, because water has always diluted the aromatic qualities and intensity of the wine.
Harvesting done only manually from perfectly healthy and ripe grapes (no early harvesting).
Fermentation obtained thanks to the indigenous yeasts naturally present on the grapes, absolutely excluding the use of synthetic industrial yeasts.
No addition of sulphur dioxide or other additives to the musts / 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 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 natural one-piece corks, so that each wine has its best ally over time.
Strictly manual labelling (...each bottle is a unique creature...).

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