Fongoli Rosato Bullarum 2019
16,70 €
Rosé Bullarum is a sparkling wine produced by Fongoli in Montefalco, Umbria. It is an ancestral method, hence a bottle-fermented wine, made from Sagrantino grapes. Fresh, tannic and thirst-quenching to the taste, the nose is a riot of flowers, berries and mint. We like it because vinifying a Sagrantino in this way is no easy task, and it has succeeded brilliantly. A great hit, to be tried with traditional Umbrian cured meats
Manufacturer: Fongoli
🍾 Rosato Bullarum
🏡 Fongoli
🍇 Sagrantino
📅 2019
🌡️ 11.5%
🛁 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
👃🏻 Red wild flowers and hints of mint, small berries with mineral and fragrant returns
👅 Fresh and dynamic, slightly tannic, light and thirst-quenching
👍🏻 Serving temperature 8°-10°.
💕 Cold cuts
😍 A treat
*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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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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