![\"\"](\"http:\/\/vinosseur.com\/wp-content\/uploads\/2009\/12\/stemma.gif\" "\\"stemma\\"")
<\/a><\/p>\nBRESSAN mastri vinai<\/address>\nVia Conti Zoppini, 35<\/address>\n34070 FARRA D’ISONZO (Gorizia)<\/address>\nItaly<\/address>\nTel. +39 – 0481 – 888131<\/address>\nFax +39 – 0481 – 889824<\/address>\nE – mail:\u00a0bressanwines@tin.it<\/a><\/address>\nwww.bressanwines.com<\/a><\/address>\nwww.bressanwines.it<\/a><\/address>\nI haven’t done too many “producer profiles<\/a>” so far, and I suppose that’s because I really have to believe in the philosophy of the producer before I feel compelled to write about them. Then, I really have to like the wines. I may have a favorite bottle, but overall, I tend to enjoy all of the wines the producer makes. Usually the wines will have a certain signature that says they all belong to a certain family – in this case we’re talking about the philosophy and wines of Mastri Vinai Bressan<\/a><\/strong>, and that signature is one of\u00a0 passion and patience. Patience enough to release a wine that, although is certainly age worthy, is actually ready to drink upon release. And this is why I have selected to write about Bressan.<\/p>\n The Bressan family owns about 20 hectares in the Friuili-Venezia Giulia appellation<\/a><\/strong> in North-Eastern Italy on the border to Slovenia.\u00a0 The first thing that struck me about this producer was of course the wines.\u00a0 Indigenous varieties that one does not taste every day, such as the Schioppettino, Pignol and Verduzzo Friulano. The second thing that struck me was the vintage of some of these wines which went back as far as 1999 (the latest release of the Pignol, for instance). The third thing that struck me was the philosophy of this producer. A philosophy very much in line with what I feel a wine producer’s philosophy should be.<\/p>\n The philosophy of the producer is very important to me. I focus mostly on wines that are organic, biodynamic and natural.\u00a0 It is not important to me if the producer is certified organic or biodynamic and I have said this before.\u00a0 After all, getting a certification is sometimes done for the wrong reasons.\u00a0 I am not excluding producers that ARE certified, I am just stating that an attitude and philosophy are in my opinion more important.<\/p>\n Fulvio Bressan says the following: ” I am not ‘organic’, even my own personal rules impose conditions in the vineyard and wine-cellar that are more severe than those of various ‘certifications’ “.\u00a0 He adds ” I am not bio-dynamic because I know unfortunately that the rules can be superseded by fashion and I know that nothing is easier than imposing rules and then breaking them, thus profiting from the naivet\u00e9 of others… ” And, goes on to say ” The majority of wines produced today around the world are made mediocre, deprived of character, standardized, unable to challenge Time due to the indiscriminate use of chemicals both in the vineyard and the wine-cellar. This method of working deadens the traces of the grapevine, the features of the territory and the personality of the producer “.\u00a0 You can read more about his approach and philosophy here<\/strong><\/a>. It’s very interesting and worth a read!<\/p>\n<\/a><\/p>\n