BULLI ‘JULIUS’ BOLLE MACERATO COLLI PIACENTINI FRIZZANTE

VARIETIES: 100% Malvasia di Candia Aromatica 

REGION: Emilia-Romagna

FARMING: Practicing organic

VINEYARD: 2 Ha, Amerio vineyard in Strada Colle San Giuseppe di Alseno ALTITUDE: 400 m / 1,312 ft SOILS: Limestone and mildly alkaline soils, specifically the soils called San Faustino, Montemaggiore, and Gorgognano

HARVEST DATE: First week of September 

Native FERMENTATION: metodo ancestrale bottle fermented method. 5 days of maceration on the skins. Soft press of the skins. 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 the same vintage is added for secondary fermentation so wine is sparkling for spring. MALOLACTIC FERMENTATION: Yes SULPHUR: No SO2 added ALCOHOL: 12%

ANNUAL PRODUCTION: 1,000 cases

Limestone and alkali soils give direct and honest wines, with a rustic minerality. As Italians say of an honest farmer wine: Semplice ma non banale. / Simple but not boring.