Bergianti
Rosso Rifermentato No Autoclave 2025
| Denomination | IGT Emilia |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 90% Lambrusco Salamino, 10% Lambrusco di Sorbara |
| Aging | Matured for 6 months in concrete tanks and aged for 12 months in the bottle; secondary fermentation in the bottle with the addition of must from the same vintage; no fining or filtration. |
- Type and style: Lively red wine with sediment, sugar-free, dry and easy-drinking
- Grape varieties and origin: 90% Salamino and 10% Sorbara, Emilia-Romagna IGT (Typical Geographical Indication)
- Artisanal production: Spontaneous fermentation with indigenous yeasts, 4-day maceration
- Ageing: 6 months in concrete and 12 months in the bottle, without fining or filtration
- Details: 12% alcohol, crown cap; decant for an hour to enhance the sediment
Description
The Authentic Profile of the No Autoclave Refermented Red
The Rosso Rifermentato No Autoclave from the Bergianti winery is an organic sparkling red wine that expresses the most straightforward character of Emilia-Romagna. Belonging to the Emilia designation, it is born from a careful blend of Lambrusco Salamino and Lambrusco di Sorbara grapes. This label stands out for a fresh, lively and direct profile, offering a dynamic and satisfying sip. Its structure is essential and crisp, with a marked varietal imprint. Offered at zero dosage, it provides an extremely dry, savoury palate with great drinkability, perfect for accompanying meals with agility and gastronomic versatility.
Roots in the Emilian Lands
The grapes destined for this label come from vineyards situated in the heart of Emilia-Romagna, an area historically suited to the production of lively and easy-drinking red wines. The vines, managed in full respect of biodynamic principles, have an average age of fifteen years and are trained using the Guyot system. The vineyards are located at an altitude of approximately twenty-three metres above sea level and are rooted in medium-textured soils, characterised by a high percentage of sand and silt. This specific geological nature, combined with the climate of the plain, is fundamental for enhancing the natural freshness of the fruit and giving the wine its typical structural lightness.
The Bottle Refermentation Process
The winemaking process begins with a manual harvest, followed by destemming and a delicate maceration on the skins lasting four days. After a gentle pressing, the must undergoes spontaneous fermentation triggered exclusively by indigenous yeasts. The wine initially ages for six months inside concrete tanks, an ideal material to ensure optimal thermal stability. The second fermentation subsequently takes place via bottle refermentation, activated in an artisanal way with the addition of sweet must from the same harvest. Resting on the lees continues for a further twelve months, and the wine is bottled without undergoing any clarification or filtration process, keeping its characteristic natural sediment intact.
History and interesting facts
The graphic design of Bergianti's Rosso Rifermentato No Autoclave, certified by Demeter and ICEA, was created by designer Michele Bernardi. The use of the stainless steel crown cap and refermentation in the bottle are a sincere tribute to the ancient traditions of Emilian 'col fondo' wines, reflecting the historical evolution of Lambrusco.
Tasting notes
Color
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 2008
| Name | Bergianti Rosso Rifermentato No Autoclave 2025 |
|---|---|
| Type | Red organic bubbly |
| Denomination | Emilia IGT |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 90% Lambrusco Salamino, 10% Lambrusco di Sorbara |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Bergianti |
| Story | History and interesting facts The graphic design of Bergianti's Rosso Rifermentato No Autoclave, certified by Demeter and ICEA, was created by designer Michele Bernardi. The use of the stainless steel crown cap and refermentation in the bottle are a sincere tribute to the ancient traditions of Emilian 'col fondo' wines, reflecting the historical evolution of Lambrusco. |
| Origin | Emilia-Romagna |
| Soil composition | Medium texture, sandy silty |
| Cultivation system | Guyot |
| Yield per hectare | 80 quintals |
| Harvest | Mid-to-late September |
| Production technique | Destemming; maceration on the skins for 4 days; racking and soft pressing; spontaneous fermentation with indigenous yeasts; maturation for 6 months in concrete tanks and ageing for 12 months in the bottle; secondary fermentation in the bottle with the addition of sweet must from the same harvest; no fining or filtration. |
| Wine making | Destemming; maceration on the skins for 4 days; racking and soft pressing; spontaneous fermentation with indigenous yeasts; maturation for 6 months in concrete tanks and ageing for 12 months in bottle; secondary fermentation in the bottle with the addition of sweet must from the same harvest; without fining or filtration (with sediment). |
| Aging | Matured for 6 months in concrete tanks and aged for 12 months in the bottle; secondary fermentation in the bottle with the addition of must from the same vintage; no fining or filtration. |
| Year production | 15000 bottles |
| Allergens | Contains sulphites |