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Il Bruvè

Il Bruvè

Il Bruvè


Our Sangiovese in a classic method Spumante version.


Grape variety: Sangiovese.
Soil: sandy (85-95%) with traces of clay (0-15%) and fossils, light colour, medium depth, dry.
Vine density: 5,000 plants per hectare
Training system: spurred cordon trained 80 cm from ground.
Yield per hectare: 70 quintals


Wine making method

When the summer heat gives way to fresh September breezes, we hand-harvest the grapes, which are placed in 200 kg bins and transported to the cellar, where they are de-stemmed, selected on a vibrating belt and pressed. Maceration on the skins follows for the time needed to obtain the intensity of colour and nuances we consider optimal, after which the skins are removed and fermentation of the must begins in steel tanks at a temperature of about 16°C. The wine obtained in this way, after being assembled in cuvée from various years, is destined for tirage and secondary fermentation in bottles. Then the bottles are stored in pupitres where they undergo remuage. Once perfect ageing with the yeast has been reached, the bottles are disgorged, topped up with liqueur d’expédition and closed with the final cork. Disgorgement is followed by ageing for at least 3 months.
Bottles produced: 4,000 per year.


Tasting notes

Pale pink colour with onion-skin nuances and very fine perlage. The bouquet is elegant and intense, with red fruit and floral, especially violet, and croissant notes. Elegant and complex in the mouth, with pronounced minerality and agreeable freshness, Il Bruvé has a clean, fresh, enveloping finish with notable persistence.



Perfect as an aperitif before the meal, excellent with all kinds of appetizers and pasta dishes with seafood sauces. It is the ideal accompaniment for fresh fruit desserts.

Usiglian del Vescovo - Societa' agricola

Usiglian del Vescovo - Uomini e Aziende in onda su RTV 38

Societa' Agricola Usiglian del Vescovo S.r.l
Location Usigliano
56036 Palaia (PI)
Tel. +39 0587468000
P.Iva: 01875750505

Reception hours:
9 - 18 from Monday to Friday

On reservation Saturday and Sunday

Awards and Mentions

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