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Vercesi del Castellazzo Luogo della Milla 2014 Lombardy, Italy

Vercesi del Castellazzo Luogo della Milla 2014 Lombardy, Italy

code: 2014BLDMB12

Ruby colour with purple hues. This sparkling red wine offers notes of ripe blackberry and forest floor. It is a perfect match with cured ham and is best enjoyed when served chilled in summer. A very close cousin to Lambrusco.

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£88.90 (7% OFF)
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About The Wines

Type: Sparkling Red

Origin: Lombardy, Italy

Vintage: 2014

Grape Variety: Croatina

Winemaker: Vercesi del Castellazzo

Viticulture and Winemaking: Organic

Style: Medium bodied, Dry

Bottle size: 75 cl

ABV: 13%

More details: Suitable for vegetarians. The grapes are harvested by hand and vinified without added of sulphites and by using only wild yeasts. Maceration occurs over a very short period of time at a temperature of less than 18°C so as to extract most of the natural fruitiness of the grapes without making tannins too aggressive. After devatting, the wine completes its alcoholic fermentation, which is immediately followed by malolactic fermentation. The wine is then clarified and left to rest for a few months. A second fermentation takes place in a sealed tank, which is responsible for the bubbles typical of Bonarda. The wine is filtered under sterile conditions and bottled with its residual sugar. Luogo della Milla is a truly typical Bonarda.

The Azienda Agricola Vercesi del Castellazzo is located on the slopes of the Oltrepò Pavese hills, in the village of Montù Beccaria in the Italian province of Pavia, Lombardy. The 20 hectares of vines have a south-southeast and south-southwest exposure. The Vercesi family has been growing grapes there since 1808. Nowadays they produce 13 different wines - nine reds and four whites - made with Croatina, Pinot Noir, Barbera, Vespolina, Merlot, Uva Rara and Cabernet Sauvignon. Since 1995, the winery complies with the European legislation on the reduction of environmental impact. Their agricultural practices are designed to preserve nature. The vineyards are completely grassed, no herbicides are used, vine cuttings are shred not to deprive the soil of nutrients, copper and sulphur are the only fungicides employed. They do not use sulphur dioxide during vinification - only small amounts during the bottling process - and they rely on wild yeasts only.

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