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Region: Colli Piacentini < Emilia-Romagna < Italy

Grapes: Malvasia Di Candia

Vineyard/Cellar Stats: Organic farming (uncertified); limestone and mildly alkaline soils; metodo ancestrale bottle fermented method with 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 fermentation finished in bottle; unfined/unfiltered with no added SO2; zero-zero; 12% ABV

Winemaker: Leonardo Bulli 

Bulli is a traditional Emilia-Romagna producer run by Leonardo Bulli (and his matriarch-boss mamna, AKA La Signora Bulli) in the hills outside of Piacenza in Northern Emilia-Romagna. They make a few traditional wines, including this super fun sparkling orange, which, despite the current orange wine fever, is not trendy at all but a style the nonni (grandparents) used to make called Bolle Macerato (macerated bubbles). Bolle is the slang abbreviation of bollincine, literally 'bubbles', made here with the local aromatic grape Malvasia di Candia that macerates for 5 days on the skins. 

The aromatic Malvasia grape imparts a lovely peachy apricot fruit note, and those intense limestone and alkali soils provide a rustic minerality to balance the fruit.  Bright and energetic with subtle tannins, with that pretty apricot and a hint of black tea all floating on a sea of lovely persistent bubbles, this is dreamy holiday fizz that works on its own or with an array of food.   
Regular price $25.00
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