Bergianti
Rosato Rifermentato Perfranco 2025
| Denomination | IGT Emilia |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 100% Lambrusco Salamino |
| Aging | Aged for 6 months in concrete tanks, followed by 6 months of bottle ageing. |
- Grape variety and style: Sparkling rosé IGT Emilia made from 100% Lambrusco Salamino grapes
- No added sugar: Zero dosage (0 g/l), natural bubbles with a dry and vibrant profile
- Artisanal method: Re-fermented in the bottle on the lees, without filtration or fining
- Natural winemaking: Spontaneous fermentation with indigenous yeasts using only free-run juice
- Ageing: 6 months in concrete and 6 in the bottle. Grown in the sandy-silt soils of Carpi
Description
What type of wine it is
The Rosato Rifermentato Perfranco Bergianti is a sparkling rosé wine with the Typical Geographical Indication of Emilia, an authentic expression of the Emilian region. Produced exclusively from Lambrusco Salamino grapes, this rosé stands out for its taut, responsive and incredibly fresh drinkability. The rigorous artisanal processing without fining or filtration preserves the integrity of the fruit, giving the palate an immediate and lively sip, enhanced by a pleasant natural effervescence. Its slender profile and marked minerality make it a dynamic and smooth-flowing wine.
Where it comes from
The grapes come from vineyards located in Emilia-Romagna, specifically in the territory of Carpi. The vines, with an average age of 15 years and trained using the Guyot system, grow in a flat setting at about twenty-three metres above sea level. They take root in medium-textured soils, characterised by a prevalence of sand and silt. This specific soil composition contributes decisively to giving the wine its slender profile and its minerality. Agronomic management follows biodynamic principles, promoting respect for the ecosystem and soil vitality.
How it is produced
Production begins with a manual harvest in the early days of September, followed by delicate destemming and gentle pressing to extract only the free-run must. Fermentation is spontaneous, carried out by indigenous yeasts, and the wine subsequently matures for six months in concrete tanks. The secondary fermentation takes place in the bottle through the addition of must, triggering a second natural fermentation. The wine ages on its own lees in the bottle for a further six months and is offered without dosage (Pas Dosé), without undergoing fining or filtration.
History and interesting facts
Perfranco by Bergianti originates from the Carpi area and deeply embodies the most authentic and historical soul of Emilia-Romagna. Curiously defined on the label as a pure living wine, this pure Lambrusco Salamino reflects a rigorous biodynamic philosophy aimed at protecting the ecosystem and enhancing local biodiversity. The winery's dedication is manifested in its commitment to preserving the ancient roots of the territory, creating an unbreakable bond between nature and the final product. Each bottle bears witness to authentic and ethical agriculture.
Tasting notes
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Start up year: 2008
| Name | Bergianti Rosato Frizzante Rifermentato Perfranco 2025 |
|---|---|
| Type | Rosé organic bubbly |
| Denomination | Emilia IGT |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Lambrusco Salamino |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Bergianti |
| Story | History and interesting facts Perfranco by Bergianti originates from the Carpi area and deeply embodies the most authentic and historical soul of Emilia-Romagna. Curiously defined on the label as a pure living wine, this pure Lambrusco Salamino reflects a rigorous biodynamic philosophy aimed at protecting the ecosystem and enhancing local biodiversity. The winery's dedication is manifested in its commitment to preserving the ancient roots of the territory, creating an unbreakable bond between nature and the final product. Each bottle bears witness to authentic and ethical agriculture. |
| Origin | Emilia-Romagna |
| Soil composition | Medium texture, predominantly sand and silt |
| Cultivation system | Tablemount |
| Yield per hectare | 80 quintals per hectare |
| Harvest | Early September |
| Production technique | Natural secondary fermentation in the bottle (sur lie) with zero dosage; spontaneous fermentation using indigenous yeasts; without fining or filtration; gentle pressing to obtain only free-run must; maturation in concrete tanks followed by ageing in the bottle. |
| Wine making | Gentle de-stemming and soft pressing to obtain only free-run must; spontaneous fermentation with indigenous yeasts; maturation for 6 months in concrete tanks; secondary fermentation with the addition of must and natural secondary fermentation in the bottle (refermentation) on indigenous yeasts, zero dosage; without fining or filtration; bottle ageing for a further 6 months. |
| Aging | Aged for 6 months in concrete tanks, followed by 6 months of bottle ageing. |
| Allergens | Contains sulphites |