BERGIANTI

EMILIA ROMAGNA – GARGALLO DI CARPI

Extension of the vineyard
4 ha

BERGIANTI BIANCO

Wine making
De-stemming in pnemautic press and extraction of the only flower must
Spontaneous fermentation in Acacia tonneaux with little sulfur

Maturation and refinement of the wine
Acacia tonneaux for 8-10 months
then 6 months in bottle

Region of origin
Emilia Romagna, Gargallo di Carpi

Geological conformation
Deep clays

Grape’s variety
Pignoletto

Altitude of the vineyard
150 Mt. above sea level

Agricultural Management
Biodynamic

Type of harvest
Manual