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Fongoli Laetitia Bullarum 2019

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16,70 

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Laetitia Bullarum is a sparkling wine produced by Fongoli in Montefalco, Umbria. It is an ancestral method, hence a bottle-fermented wine, made from Trebbiano Spoletino grapes. Fresh and drinkable on the nose it has white flowers, dried fruit and citrus scents. Perfect for an aperitif

Manufacturer: Fongoli

🍾 Laetitia Bullarum

🖼️ Montefalco, Umbria, Italy

🏡 Fongoli

🍇 Trebbiano Spoletino

📅 2019

🌡️ 11.5%

🥂 Pet Nat and Ancestral Method

🛁 The grapes come from loamy clay soil, harvested by hand with spontaneous fermentation in open vats and 24-hour maceration, then soft pressing; the must is then frozen, fermentation starts again in spring in the bottle where it remains for 3 months without the addition of sulphur dioxide, filtrations or clarifications. Total sulphur dioxide 30 mg/l

👃🏻 White flowers, hints of fresh fruit and citrus, mineral, fragrant and herbaceous notes

👅 Fresh and sleek, savoury and light, drinkable and thirst-quenching

👍🏻 Serving temperature 8°-10°.

💕 Soft cheeses

😍 Super refreshing

*This bottle can only be purchased free of charge in combination with other bottles from the same selection. Otherwise the following will be added the expected shipping costs for each individual countryuntil the free port is reached.

 

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We take you to the world's best wine regions, without the need to fly, via our wine boxes, also on subscription.

Montefalco, Umbria

Fongoli was founded at the beginning of the 20th century by Decio Fongoli, who took over some land at the Collina di S.Marco, in the heart of the productive area of Montefalco. Initially it was a farm, focused on the production of oil and wine but also on cattle breeding and various crops.

In the 1940s, Decio's son Angelo made a decisive turn towards quality wine production, bottling the first vintages of Sangrantino, Rosso and Bianco S.Marco.

In 1977, their Sagrantino entered DOC status, and from that moment on, awards began to pour in.

Since 1980, the winery has been run by the third generation of family winegrowers who follow the original approach, proceeding with long ageing in large oak barrels and a vinification process based on the use of indigenous yeasts and spontaneous fermentation, without the addition of sulphur dioxide.

The farm now consists of 35 hectares, 23 of which are vineyards, all biodynamically managed.

 

 

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