Cascina Baricchi #Mista

Manufacturer: Cascina Baricchi

Wine Box 6 bottles of mixed wine

Jonny Gambato N.M., Bottle fermented, Pinot Noir 70%, Chardonnay, Sauvignon, Viognier, Chenin Blanc, Riesling 30%

The six different grape varieties are harvested and pressed together using the white wine technique. Fermentation takes place spontaneously, both in the tank and in the bottle. In March, the wine that has not yet finished fermenting is bottled, and there it will finish developing the last 10-12 g/l of its natural sugars to obtain a total alcohol content of 9.5°.

Jamais Metodo Classico ExtraBrut N.M. Pinot Noir + solera reserve made from Chardonnay, Viognier, Sauvignon, Chenin Blanc and Riesling

The Pinot Noir is fermented in stainless steel while the other grapes go to make up a Solera method started in 2004. The liqueur de tirage is composed of unfermented must from Riesling and Chenin Blanc, harvested when attacked by Botrytis. On the lees for 30 months. Fat, rich, enveloping. Nose reminiscent of ripe peach, exotic fruit, custard. Pleasant minerality

Et Voila Classic Method Brut 2014Pinot Noir 100%

Vinified in stainless steel, tirage the following year with rest on the lees for 72 months. Very broad nose, from mint to candied bergamot, buttery and pastry notes, freshness and body in perfect balance.

CheChà, Chardonnay 60%, Chenin Blanc 40%

From a micro-farming plot of 2,000 square metres, with vines almost thirty years old, located at an altitude of 370 metres. Destemming and immediate soft pressing. Fermentation in steel for about 12 days. Matures for 30 months on fine lees with weekly batonage. On the nose citrus notes of citron and hints of pineapple. In the mouth the minerality is enhanced by the acid note. A juicy wine with great drinkability

Barbera d'Alba Riva della Coda 2018, Barbera

Maceration for 10 days with total pumping over technique, ageing for 18/24 months in oak barrels. Vinous and floral, with many fruity returns, ranging from Cherry to Plum, from Currant to Raspberry, many herbaceous and mineral returns, spicy and woody. Enveloping and robust, with gentle tannins, it is persistent

Barbaresco Riserva Quindicianni 2006Nebbiolo 100%

The grapes macerate for about 10 days with total pumping over, in practice drawing off each time the cap consolidates; with the use of a support tank, the cap now deposited on the bottom is covered. The 80% of the mass then matures in 500-litre tonneaux of Hungarian oak, the remainder in used French Allier barriques. A total of 36 months in wood for all the liquid. To finish, one year in the bottle. Dried roses and violets, ripe berries, also jammy, then spicy and woody returns, and again leather and tobacco, very mineral. Warm and wild, powerful and still far from old age thanks to its incredible freshness, the tannin is noble, the elegance incredible as is its length