Bergianti
Rosato Rifermentato Saint Vincent 2025
| Denomination | IGT Emilia |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 100% Lambrusco di Sorbara |
| Aging | Aged for 6 months in concrete tanks and a further 6 months in the bottle on the lees |
- Type: Organic sparkling rosé from Lambrusco di Sorbara grapes, Emilia IGT
- Production: Bottle refermentation with must, without fining or filtration
- Tasting notes: Fine perlage, fresh and fruity aroma, lively and easy-drinking palate
- Vineyards: Grapes from Carpi, Guyot-trained on sandy-loam soils, vines approximately 15 years old
- Ageing: 6 months in concrete and 6 months on the lees, 12% alcohol, zero residual sugar
Description
What type of wine it is
Bergianti Rosato Rifermentato Saint Vincent is an organic sparkling rosé wine produced in Emilia-Romagna by the Bergianti winery. Obtained exclusively from Lambrusco di Sorbara grapes, this Emilia IGT represents an authentic expression of the territory through artisanal and biodynamic processing. It is distinguished by a fresh and fruity aromatic profile, accompanied by a lively, dynamic, and very smooth palate. The fine and persistent perlage enhances a clean sip, making it a straightforward, balanced, and pleasantly drinkable wine.
Where it comes from
The Lambrusco di Sorbara grapes destined for this rosé come from vineyards located near Carpi, in Emilia-Romagna, at an altitude of approximately 23 metres above sea level. The vines, cultivated using the Guyot system, have an average age of 15 years and grow on medium-textured soils with a characteristic sandy-loamy texture. This soil composition contributes to giving the wine elegance and ease of drinking. Agronomic management strictly follows the principles of organic and biodynamic agriculture, respecting the natural balance of the vineyard.
How it is produced
Production begins with a manual harvest in small crates, carried out between mid and late September. After destemming, the must undergoes maceration on the skins for two days, followed by soft pressing. Spontaneous fermentation takes place using only indigenous yeasts. The wine is initially aged for six months in concrete tanks. Subsequently, the second fermentation is activated in the bottle through the addition of must from the same harvest, without any clarification or filtration process. The maturation is completed with a further six months of ageing on the lees, enhancing the purity and authenticity of the ancestral method.
History and interesting facts
Bergianti Saint Vincent is born from the deep dedication of the renowned Terrevive winery, located in the picturesque region of Emilia-Romagna, which embodies the true essence of biodynamic viticulture. A fascinating aspect of this artisanal wine lies in its visual identity, embellished by a designer label created by the famous illustrator Marino Neri, which lends a touch of profound uniqueness to every bottle. In addition to its great aesthetic value, the production strictly respects the natural ecosystem, boasting the prestigious Demeter biodynamic certification.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Start up year: 2008
| Name | Bergianti Rosato Rifermentato Saint Vincent 2025 |
|---|---|
| Type | Rosé organic bubbly |
| Denomination | Emilia IGT |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Lambrusco di Sorbara |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Bergianti |
| Story | History and interesting facts Bergianti Saint Vincent is born from the deep dedication of the renowned Terrevive winery, located in the picturesque region of Emilia-Romagna, which embodies the true essence of biodynamic viticulture. A fascinating aspect of this artisanal wine lies in its visual identity, embellished by a designer label created by the famous illustrator Marino Neri, which lends a touch of profound uniqueness to every bottle. In addition to its great aesthetic value, the production strictly respects the natural ecosystem, boasting the prestigious Demeter biodynamic certification. |
| Origin | Near Carpi, Emilia-Romagna, Italy |
| Soil composition | Medium-textured soil, with a sandy-silty texture |
| Cultivation system | Guyot system |
| Yield per hectare | 60 quintals per hectare |
| Harvest | From mid to late September |
| Production technique | Natural secondary fermentation in the bottle on the lees; spontaneous fermentation with indigenous yeasts; without fining or filtration; skin maceration; ageing in concrete and in the bottle on the lees. |
| Wine making | Destemming and skin maceration for 2 days; racking based on colour intensity and gentle pressing; spontaneous fermentation with indigenous yeasts; maturation/ageing for 6 months in concrete tanks and a further 6 months in bottle on the lees; bottling without fining or filtration, with the addition of must from the same vintage to trigger natural secondary fermentation in the bottle. |
| Aging | Aged for 6 months in concrete tanks and a further 6 months in the bottle on the lees |
| Year production | 10000 bottles |
| Allergens | Contains sulphites |