Ego di Bressan is an intensely velvety red wine, where scents of undergrowth mix with a bouquet of pepper and musk that gradually evolves to leave room for hints of tar, truffle and aromatic wood. It is produced with Shioppettino and Cabernet Sauvignon grapes, with maceration on the skins for about 30 days. The wine is then placed in different 2000 liter barrels, handcrafted, still using different varieties of wood typical of the area, where the secondary fermentation activity continues. In these barrels the wine can begin its life, deciding autonomously and completely naturally when to carry out malolactic fermentation. In the following 3/4 years the wine continues its refinement on the yeasts with periodic batonnage. Each bottle is signed by hand.
