

Buketo Red Wine PGI Makedonia 2018 |
We use metodo ancestrale for the bottle fermented wines. In Italy, you’ll hear rifermentato in bottiglia Emilia-Romagna, colfondo in Veneto, and a little bit of the word pét-nat, but that use is relatively new.
** We are working on getting the different soils and vineyards sorted with Leonardo Bulli and a soil scientist. For now, Leonardo has let us know that in general the soils are limestone rich and moderately alkaline. There are parts that have more clay content, some more sand, and some more iron. The three main soil types are under the soil names of San Faustino, Montemaggiore, Gorgognano. We’ll get back to you in trying to match up the soils to the bottled wines.
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

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