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Cascina Baricchi Jamais Metodo Classico N.M.

30,40 

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Manufacturer: Cascina Baricchi

🍾 Jamais Classical Method

🖼️ Naviglie, Langhe, Piedmont

🏡 Cascina Baricchi

🍇 Pinot Noir 70%, Chardonnay, Sauvignon blanc, Viognier, Riesling, Chenin Blanc 30%

🌡️ 12.5%

📅 N.M.

🥂 Bubbles

🛁 The production method is interesting, as the Pinot Noir ferments in steel while the other grapes are finished using the Solera method, initiated by Baricchi in 2004. The liqueur de tirage is made from unfermented must of Riesling and Chenin Blanc, from botrytised grapes It spends about 30 months on the lees. Fat, rich, enveloping. Nose reminiscent of ripe peach, exotic fruit, custard. Pleasant minerality.

👃🏻 Fragrant and floral, tastes mainly of ripe fruit such as Peach, Pineapple and Jackfruit and custard, very mineral

👅 The sip is fat, seductive and generous, savoury and elegant, with a nice acidic vein and plenty of length

👍🏻 Serving temperature 8°-10°.

💕 Crudities of fish

😍 Succulent

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Naviglie (CN)

The history of Cascina Baricchi begins in 1979 when John Simonetta bought the estate that would give life, at the end of the 80s, to the first label.

In 1996 Natale Simonetta, Giovanni's son, takes the reins of the company to which he will give a personal touch.

The hills on which Cascina Baricchi stands are formed by a light-colored soil, ideal for the production of high quality and ageing wines.

The ideal terroir is completed by the conformation of the morphology of the hills which creates a truly unique microclimate; in particular, the vineyards face south so as to be kissed by the sun for most of the day and undergo, during the night, high temperature changes that allow us to obtain wines with elegant aromas and a perfect maturity of the tannins.

The approach of the company is absolutely respectful of the environment, in fact, in the vineyard it is preferred to intervene as little as possible, and always in natural wayto help the plant when it really needs it and make it grow strong; same basic ideology in the cellar, where fermentation is spontaneous.

The wines, depending on variety and vintage, are aged in barriques and tonneaux

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