Piedmont, a region of Italy bordering France and Switzerland, sits at the foot of the Alps. It’s known for sophisticated cuisine and wines such as Barolo. Turin, the capital, has abundant baroque architecture and the monumental landmark Mole Antonelliana, with its soaring spire. The Automobile Museum is devoted to Turin’s main industry. The Egyptian Museum displays archaeological and anthropological collections
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1 Liter bottles of organic Arneis & Moscato.
Hand-harvested into small bins. De-stemmed, pneumatic direct press. Spontaneous fermentation in stainless steel. Aged in stainless steel tanks. Bottled with minimal sulphur (~10ppm) and without sterile filtering or fining.
https://youtu.be/1nqEhQuIRFI
E’ ROSSO ! Red wine of the people ….
100% Barbera.
Organic
Hand-harvested into small bins. Spontaneous fermentation. Ten days maceration. Aged in 100hl cement tanks for one year. Bottled with minimal sulphur (~10ppm) and without sterile filtering or fining.
The wine produced with careful cultivation techniques to the environment is certified to FTP from Assoc. “Suolo E Salute”
Spontaneous fermentation
Maceration 10 days and aging in cement tanks of 100 hl for one year, not clarified.
It is the wine that my grandfather made: simple and fragrant with hints of blackberry and pink fruit on one side and a note of leather a little animal (given the refinement in cement) on the other.
It is proposed in a funny bottle of one liter.
Good wine for drinking every day
Matching: to all meals with grilled meat
Full body vintage, ripe red fruit and spicy flavours with a balanced tannic finish.
Dark in color with a nice red berry nose. On the mid-palate, there are some nice red fruits coming through. But like most Nebbiolos where this wine lives is in the finish where it displays nice super firm tannins, lovely dryness and complexity.
Aged 24 months in large 40hL oak cask. Sustainable. Michele Reverdito is what they call a “rising star” winemaker in Barolo. His winery is based in La Morra, a hill town that sits high above Barolo. Michele Reverdito works with two acres of Dolcetto d’Alba, two of Barbera d’Alba, five of Lange Nebbiolo and eighteen…
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