Bulli, Sampagnino Rose Frizzante
Regular price €17,00Bulli, Sampagnino Rose Frizzante
| Type | Rose/Pet Nat |
|---|---|
| Country | Italy |
| Region |
Emilia Romagna/Colli Piacentini |
| Varietal | 92% Monterosso blend/ 8% Barbera |
| Vintage | NV |
| ABV | 12.5% |
| Size | 750ml |
| Colour | Bright Pink |
| Taste | Made to be drank on a sunny day! Fresh, crisp, fruity, grapefruit predominantly with some strawberry & tangerine in there too, wild berries with floral notes tie it up with small soft bubbles! |
| Food Pairing |
Beautiful and unglamorous, Colli Piacentini is an almost forgotten corner of Northern Italy.
Like the land where they are from, Bulli’s wines are as they were stuck in a time warp. There is something ancestral in their direct yumminess, they are simple but in a serious way.
Spontaneous fermentations and no added sulphites not to follow a fashion, but because that is what they always did here.
Nothing has changed since they started in mid-19th Century, even the labels are pretty much the same. Now the winery is run by Leonardo Bulli, but it’s pretty clear that the real boss is mother, the energetic Signora Luciana.
The grapes? Bonarda, Barbera, Ortrugo and Uva Sampagnina (AKA Marsanne) and many more -they like mixing here!-, and the style? Except the Gutturnio Superiore, they are all 'frizzante' or bottle refermented. Would you like them? Yes. A lot.
This rosé comes from the union between the Monterosso blend and approximately 8% of Barbera grapes.
It is obtained through the same production technique reserved for white wines, both in the vinification phase and in the subsequent steps, while the cut is done directly in the press: delicate crushing and destemming, separation of the juice from the skins in a low pressure pneumatic press, static decanting of the must; cold fermentation for 15-20 days of Monterosso grape musts and early ripening Barbera red grapes, until the total exhaustion of sugars in steel tanks at a controlled temperature. Bottling takes place subsequently at the end of winter with the addition of must for the second fermentation in the bottle.