Bulli "Julius" NV Bolle Macerato Frizzante Colli Piacentini, Emilia Romagna

750ml bottle

12% abv

100% Malvasia di Candia Aromatica

Practicing organic, native yeast fermentation, no added SO2

VINEYARD: 2 Ha, Amerio vineyard in Strada Colle San Giuseppe di Alseno
ELEVATION: 400 m / 1,312 ft SOILS: Limestone and mildly alkaline soils, specifically the soils called San Faustino, Montemaggiore, and Gorgognano
WINEMAKING: Metodo ancestrale bottle fermented. Five days of maceration on the skins. Soft press of the skins. 10-15 day primary fermentation, 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.
MALOLACTIC FERMENTATION: Yes
ANNUAL PRODUCTION: 1,000 cases

Bulli is a traditional Emilia-Romagna producer that here creates what the nonni (grandparents) used to call Bolle Macerato. Bolle is the often used slang abbreviation of bollincine, literally 'bubbles.' They use the local aromatic grape Malvasia di Candia and macerate it for 5 days on the skins. No added SO2; limestone rich soils. Practicing organic.

Leonardo Bulli (and his matriarch-boss AKA La Signora Bulli). Twelve hectares in the Colli Piacentini, the hills around the town of Piacenza in the Emilia-Romagna region. Limestone and alkali soils give direct and honest wines, with a rustic minerality. As Italians say of an honest farmer wine: Semplice ma non banale. / Simple but not boring.