Bulli Sampagnino Colli Piacentini Frizzante

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BULLI SAMPAGNINO COLLI PIACENTINI FRIZZANTE WHY BE CURIOUS: Locals have line up for generations for this traditional field blend fizzy metodo tradizionale that’s cheekily called ‘Sampagnino’ [ sham-pah-KNEE-know] in a mock-pronunciation of Champagne. La Signora Bulli says she drinks it in a gulp! Mineral, herbal, and floral aromatics. No added SO2; limestone rich soils. Practicing organic. WHO: Leonardo Bulli (and his matriarch-boss AKA La Signora Bulli). WHERE: 12 hectares in the Colli Piacentini, the hills around the town of Piacenza in the Emilia-Romagna region. TASTE: limestone and alkali soils give direct and honest wines, with a rustic minerality and saltiness. As Italians say of an honest farmer wine: Semplice ma non banale. / Simple but not boring. ________________________________________ REGION: Emilia-Romagna. GROWING AREA: Colli Piacentini. FARMING: Practicing organic. VINEYARD: 5 Ha. Cagnini, Fornio, Colle San Giuseppe, Le Anime and other small plots. ALTITUDE: 400 m / 1312 ft. SOILS: Limestone and mildly alkaline soils, specifically the soils called San Faustino, Montemaggiore, and Gorgognano. VARIETIES: 40% Marsanne (Uva Sampagnina in the local dialect), 20% Moscato Giallo or Moscatello, 10% Ortrugo, 10% Bianchetta and Santa Maria, 5% Sauvignon, 5% Malvasia di Candia and 10% of other varieties like Bervedino and Verdea. VINE AGE: From 10 to 50 years old. VINE TRAINING: Guyot. HARVEST DATE: From August 28 to September 15. YEASTS: Native. FERMENTATION: metodo ancestrale bottle fermented method. 10 - 15 day primary fermentation, with wine being vinified dry to less than 1gr/l of residual sugar. After Winter (circa 3-4 months) grape must from same vintage is added for secondary fermentation so wine is sparkling for Spring. MALOLACTIC FERMENTATION: Yes. SULPHUR: No SO2 added. ALCOHOL: 12%. ANNUAL PRODUCTION: 2000 cases. IMPORTED BY: PORTOVINO PORTOVINOITALIANO.COM [email protected] .

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