BURSÔN

(Uva Longanesi)

ORIGIN

L'Uva Longanesi might be likely derived from a spontaneous cross between the many vineyards in the area since ancient times; it is said that Hannibal used the wine produced in this area to cure the wounds of his horses. However it is not impossible that the vine may have been brought by pilgrims who traveled in these lands in the Middle Ages, as the farm is located on the road leading up the river Lamone, set course for those moving between Ravenna and Bologna. Uva Longanesi could also be one of the countless vine plants present in the pine forest of San Vitale e di Classe, brought to the area in 17 th century, when the local lords used to go there for hunting trips with their servitude, which was dedicated to the harvest of fruits of the forest or may as well been simply transported by a bird, like a seed in the stool.

PEOPLE

PODERE MORINI

www.poderimorini.com

Via Gesuita 4/B – 48018
San Biagio Faenza (RA) Italy

RANDI

www.randivini.it

Via San Savino, 113 – 48010
Fusignano (RA) Italy

LONGANESI DANIELE

www.longanesiburson.com

Via Boncellino, 114 – 48012
Bagnacavallo (RA) Italy

TENUTA UCCELLINA

www.tenutauccellina.com

Via Aldo Moro, 23/1 – 48026
Russi (RA) Italy

FIORENTINI VINI

www.fiorentinivini.it

Via Sadurano, 6 – 47011
Castrocaro Terme (FC) Italy

AZ. AGR. CASADIO ANTONIO

www.cantinacasadio.it

Trav. X Aprile, 5 – 48033
Cotignola (RA) Italy

AZ. BIO. CELTI E CENTURIONI

www.celticenturioni.it

Via Crocetta, 10 – 48012
Bagnacavallo (RA) Italy

AZ. AGR. SPINETTA

www.spinetta.it

Via Pozzo, 26 – 48018
Faenza, Loc. Santa Lucia (RA) Italy

  • AZ  AGR. SPINETTA
  • AZ  AGR. RANDI S.S.
  • AZ  AGR. CASADIO
  • AZ  AGR. LONGANESI
  • AZ  AGR. TENUTA UCCELLINA
  • AZ  AGR. MORINI
  • AZ  AGR. ZINI
  • AZ  AGR. CELTI CENTURIONI
  • AZ  AGR. GORDINI
  • AZ  AGR. BALLARDINI PAOLA E RICCI FLAVIO
  • AZ  AGR. BALLARDINI GABRIELE E GIANCARLO
  • AZ  AGR. RANDI AUGUSTO
  • AZ  AGR. MAZZOTTI GIULIA
  • PAOLO PONZI
  • AZ  AGR. BACHILEGA ELIO

AZIENDE ASSOCIATE Socie Consorzio

  • AZ AGR. ROMANIE VITI (Produttore di Barbatelle)
  • AZ. TESTA LARA (Produttore di Salumi)
  • AZ. VALENTINI (Produttore di Salumi di Mora Romagnola)
  • ECO MUSEO (Sede del Consorzio)

DISCIPLINARE DEL VINO BURSON:

  • 100% Uva Longanesi
  • Cerification released by Consorzio il Bagnacavallo
  • Crop, grapes price and technical specifications approved by Consorzio il Bagnacavallo
  • Harvest and vinification method set by the Consorzio
  • BURSON Etichetta Blu: 6 months in barrique, min. alchool 12.5%
  • BURSON Etichetta Nera (Riserva): min 20 months in barrique, min. alcohol 14%, min 50% dried out grapes.

TECH INFO

The specification of the Consorzio Il Bagnacavallo allows two types of Bursôn or Blue Label and Black Label. The Blue Label must have a minimum alcohol content of 12.5 degrees alcohol, it must have been aged in barrels for at least six months and may not be sold prior to September 1 of the year following the harvest.

This wine shows an intense ruby ​​red color and fruity nose, with hints of plum, black cherry and red fruits, well blended with delicate spicy notes. The taste is persistent, with a body supported by an excellent tannic structure and a good freshness, with fruity and spicy scents prevailing. The Black Label must instead have a mimimum  of 14.0 degrees alcohol, achieved by drying out the grapes after the harvest, must be aged in barrels or tonnau for at least twenty months and can not be marketed befor 1st of September of the second year following the harvest. Intense ruby ​​red color, this wine is full and persistent smell, with hints of plums jam and blackberries and toasted notes, and tobacco; the taste is full-bodied, structured, along with hints fruits harmoniously blended with polite notes of chocolate and spices that recall black pepper and vanilla. The high vigor, which requires special attention in the agronomic management of the vineyard, and good productivity, which makes it necessary to systematically thinning, are the elements that characterize this variety. It also have a  certain rusticity, which confers resistance to Botrytis, partly due to the thickness of the skin of the berries; for this reason, despite the compact and the late ripening bunches - the harvest is in early October - the grapes reach the winery in perfect sanitary conditions. The grape is characterized by the phenolic composition, which causes a particularly intense coloration and a high content of tannins.