NVBulli,ColliPiacentini‘Sampagnino’Frizzante

<p>REGION: Emilia-Romagna.GROWING AREA: Colli Piacentini.FARMING: Practicing organic.VINEYARD: 4 Ha. Colle San Giuseppe, Villa Teresa, AnimeALTITUDE: 400 m / 1312 ft.SOILS: Limestone and mildly alkaline soils, specifically the soils calledSan Faustino, Montemaggiore, and Gorgognano.VARIETIES: 100% Ortrugo.VINE AGE: From 10 to 50 years old.VINE TRAINING: Guyot.HARVEST DATE: From September 20 to October 20.YEASTS: Native.FERMENTATION: metodo ancestrale bottle fermented method. 10 – 15day primary fermentation, with wine being vinified dry to less than 1gr/lof residual sugar. After winter (circa 3-4 months) grape must from thesame vintage is added for secondary fermentation so wine is sparklingfor spring.MALOLACTIC FERMENTATION: Yes.SULPHUR: No SO2 added.ALCOHOL: 11%.ANNUAL PRODUCTION: 1000 cases.Practicing organic</p>