Vite in Libertà is lastly back, the reasonable for independent manufacturers, wine makers and growers, who make quality and regard for the environment their concerns. After 3 editions from 2017 to 2019, the occasion, which had actually suffered an obstacle due to Covid, discovers brand-new momentum and provides a 4th edition which occurs on Saturday 16 and Sunday 17 December at ExSA – Ex Carcere di Sant’ Agata in Città Alta in Bergamo and provides 2 days of tastings and discovery of fascinating wine-growing truths, as the primary step in a series of Bergamo occasions devoted to red wine and the area.
With 25 manufacturers present, originating from all over Italy, the return of Vite in Libertà remains in design with 7 business from Lombardy, 4 from Piedmont, 3 from Veneto and Emilia Romagna, 2 from Tuscany and Umbria, 1 from Marche and Calabria. There is likewise a location devoted to food with Agri Piccola and Prati Parini, prominent business in the Bergamo location.
The taking part business make up a group of independent food and red wine manufacturers who have actually made nature and the environment their strength. The basic viewpoint is based upon cautious attention to information and listening to nature, incorporating regional customs with contemporary techniques. The consistent research study is the exaltation of the quality of the grapes, and sometimes, farming practices such as pruning, trimming and copper and sulfur treatments show the business’ dedication to sustainable approaches, typically still performed by hand.
Some wineries take a clear natural technique, with spontaneous fermentations and cautious aging in steel or other products. The red wines that emerge from the vineyards embody peculiarities defined by freshness and flower notes on the nose. They show the common nature of the vine in consistency with the special attributes of the area, highlighting a viticulture that accepts customs, preserving a practically severe character. For some manufacturers, the wine making procedure includes by hand gathering the grapes, squashing and destemming with steel devices and fermentation in barrels. Specific attention is paid to red-skinned grapes, subjected to extended stirring to oxygenate throughout fermentation.
The majority of visitor manufacturers are practicing standard vineyard growing, without making use of chemicals, using a natural or natural technique to red wine making. In the cellar, wine making occurs naturally, utilizing fiberglass and steel barrels, with a moderate usage of metabisulphite. The outcome is a red wine that reveals the special attributes of the year, conditioned just by nature and the weather condition.
The occasion is arranged thanks to the contribution of the Maite APS Association, in cooperation with ExSA– Ex Carcere di Sant’ Agata and with the assistance of Arci Bergamo.
Times: Saturday 16th from 2.00 pm to 10.00 pm, Sunday 17th from 11.00 am to 8.00 pm
Entryway needs the payment of a charge of 10 euros as a contribution for the tasting, it is possible to buy the ticket ahead of time at this link:
https://www.eventbrite.com/e/biglietti-vite-in-liberta-2023-757838303767?fbclid=IwAR0TmhrfbzAYLsmOY7Ct0YSdeSze3UvIBxGecldff3kMDbd1VGYEqWhtvgE
