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] .