classical quirky vino
The Wines
Ortugo Frizzante
'Sampagnino' Frizzante
'Sampagnino Rosé' Frizzante
'Sampagnino Bucce' Frizzante
Gutturnio Frizzante
Gutturnio Superiore
Ortugo Frizzante
The grapes, collected in crates, are pressed and de-stemmed; the juice obtained is immediately separated from the skins in a very low pressure pneumatic press, obtaining the must which, when cooled, by static decantation, allows the unwanted solid parts to precipitate on the bottom of the tank, making it easy to select only the clean fraction of must by decanting. The first alcoholic fermentation takes place in a steel tank lasting 15 - 20 days, thermo-conditioned at low temperature in order to preserve the aromas. The following spring the refermentation in the bottle begins and continues for at least 6-8 months, until the right maturation. In this period the wine is slowly enriched with bubbles (and increases the alcohol content) by the yeasts which transform the sugars still present. It is a constantly evolving wine, destined to evolve even when it leaves our cellar.
Dry wine without residual sugar but with a sweet fruity taste and characteristic hints of yeast and bread crust typical of wines refermented in the bottle.
quick facts
APPELLATION:
VINTAGE: 2020
STYLE: sparkling
GRAPE: Ortugo
FARMING: organic
FERMENTATION:Steel & bottle
MATURATION: Bottle
FILTRATION: none
ALCOHOL: 12%
CASE SIZE: 6
'Sampagnino' Frizzante
Separation of the grapes from the stem and delicate pressing , separation of the juice from the skins in a low pressure pneumatic press, static decantation of the must; cold fermentation of the Monterosso grape must for 15-20 days in steel tanks at a controlled temperature, until the sugars have completely run out; bottling takes place at the end of winter with the addition of must for the second fermentation in the bottle.
Natural sparkling wine on the lees, as it once was; the peculiarity of this wine is precisely the intimate contact with the yeasts in the bottle, intended to exemplarily improve the taste and bouquet, enriching them with intense and rare sensations, and also to guarantee maximum authenticity. The taste is very persistent, typically fruity and amalgamated by the scent of a fine and more than natural perlage; on the nose hints of yeast, crusty bread and tropical fruits. Medium intensity yellow colour. It should be drunk chilled and, wanting to separate it from the natural sediment, decanted in a carafe, as the wine has a sediment on the bottom of the bottle, which can rise during service.
quick facts
APPELLATION:
VINTAGE: NV
STYLE: sparkling
GRAPE: Monterosso
FARMING: organic
FERMENTATION: Steel & Bottle
MATURATION: Bottle
FILTRATION: none
ALCOHOL: 12%
CASE SIZE: 6
'Sampagnino Rosé' Frizzante
This rosé is born from the union between the Monterosso grape variety and about 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-destemming, separation of the juice from the skins in a low-pressure pneumatic press, static decantation of the must; cold fermentation for 15-20 days of the Monterosso grape must and the early ripening red Barbera grape, until the total depletion of the sugars in steel tanks at a controlled temperature. The bottling takes place subsequently at the end of winter with the addition of must for the second fermentation in the bottle
The wine has a rosé color with a sediment on the bottom of the bottle, which can rise during service. The acidity, the fresh notes of red grapes and the refermentation in the bottle make it a wine with a fresh, dry but slightly fruity taste thanks to the presence of red grapes, cheerful, sapid, to be tasted very fresh.
quick facts
APPELLATION:
VINTAGE: NV
STYLE: sparkling
GRAPE: Monterosso & Barbera
FARMING: organic
FERMENTATION: Steel & Bottle
MATURATION: bottle
FILTRATION: none
ALCOHOL: 12.5%
CASE SIZE: 6
'Sampagnino Bucce' Frizzante
Brief maceration on the skins during the harvest, separation of the grapes from the stem and delicate pressing , separation of the juice from the skins in a low pressure pneumatic press, static decantation of the must; cold fermentation of the Monterosso grape must for 15-20 days in steel tanks at a controlled temperature, until the sugars have completely run out; bottling takes place at the end of winter with the addition of must for the second fermentation in the bottle.
Natural sparkling wine on the lees, as it once was; the short maceration gives greater tannins and a pleasantly intense orange colour. The taste is very persistent, typically fruity and amalgamated by the scent of a fine and more than natural perlage; on the nose hints of yeast, crusty bread and tropical fruits. It should be drunk chilled and, wanting to separate it from the natural sediment, also decanted in a carafe, as the wine has a sediment on the bottom of the bottle, which can rise during service.
quick facts
APPELLATION:
VINTAGE: NV
STYLE: Sparkling/skin contact
GRAPE: Monterosso
FARMING: organic
FERMENTATION: Steel
MATURATION: bottle
FILTRATION: none
ALCOHOL: 12%
CASE SIZE: 6
Gutturnio Frizzante
Delicate crushing-destemming, maceration on the skins at a controlled temperature with manual pumping over with the delestage method, racking for static draining; aging for a few months in steel tanks, second fermentation in the bottle with native yeasts in a cool cellar temperature.
Naturally sparkling wine on the lees as it once was, obtained from a blend of Barbera, Bonarda and rare grapes from ancient vineyards. It is bottled the March following the harvest. After a short period of refinement, it undergoes a natural refermentation which enhances its marked doses of freshness and vinosity. Brilliant ruby in color with lively reflections, it is fragrant on the nose, full of floral notes. Net and clean taste, drinkable and flowing, finely harmonized by the fresh sensations of refermentation which release the best scents. Great vinous aftertaste. It lends itself very well to daily lunches, on Sundays and, as they say, "to the ancient flavors of the party". The best temperature to drink it is that of a cool cellar.
quick facts
APPELLATION:
VINTAGE: 2020
STYLE: red sparkling
GRAPE: Barbera, Bonarda & friends
FARMING: organic
FERMENTATION: steel
MATURATION: bottle
FILTRATION: none
ALCOHOL: 13%
CASE SIZE: 6
Gutturnio Superiore
Gentle pressing and destemming, maceration on the skins at a controlled temperature with manual pumping over with the delestage method, racking after about 20 days. The vinification takes place in steel tanks; in the second year, after a correct period of maturation which allows malolactic fermentation, it is bottled without filtration, followed by further refinement in the bottle. The result is an unfiltered wine which improves with aging as it retains all its natural substances; it is rigorously free of added sulphites, having only those that the yeasts themselves produce during alcoholic fermentation.
Obtained from very low-yield Barbera and Bonarda grapes, harvested at maximum ripeness, the wine has a ruby red colour, soft, warm and satisfying on the whole palate, degreasing, aromatic with a long aftertaste of sweet tannins.
quick facts
APPELLATION:
VINTAGE: 2018
STYLE: red
GRAPE: Barbera & Bonarda
FARMING: organic
FERMENTATION: Steel
MATURATION: bottle
FILTRATION: none
ALCOHOL: 13%
CASE SIZE: 6
Bulli
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 drinking feel, 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 Pet-Nat/bottle fermented.
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