2016 Girapoggio Bissoni
|Origin||Italy, Emilia Romagna|
Wine making process: after hand-picking of grape clusters, destemming and pressing. Alcoholic fermentation with wild yeasts at controlled temperature in stainless steel tanks. Average maceration time: between 7 and 9 days. Malolactic fermentation in stainless steel tanks, refining on own yeasts. Aged partly in stainless steel tanks and partly in oak barrels. L&S (Nov 2018)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
Although Rafaella has been working to organic principals since the outset - it is now official! From the 2016 vintage she is now certified as Organic. It was a very nice vintage here - and this is still young - but it is very impressive. There is more power, more depth than in 2015 - and the tannins are still firmish and give a super frame. But this is very appetising Sangiovese with balanced grip and push. Loaded with pretty red fruit and lovely spice. Still a perky babe - Rafaella says that with a month or 2 this will grow enormously in elegance.. smart, nicely balanced wine that will give many Tuscan, big-name Sangioveses a real run for their money! L&S(Apr 2018)
Raffaella Bissoni has always dreamt of raising the profile of Emilia Romagna's important grape varieties; Sangiovese and Albana. Her aim was to produce fine wines through careful work in the vineyards, being patient and respectful of nature and its cycles. She wanted to bottle not only wine, but also her passion and her love for things done properly. And so in 1988 she founded the Bissoni winery. Nestled on the beautiful hillside of Casticciano, a natural terrace overlooking the sea in the medieval town of Bertinoro. Today, she is living the dream and remains faithful to her values - organically certified these are beautifully crafted wines coming from her 5 hectares of pristine vineyards.
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