Casina Bric Barolo Bricco delle Viole Riserva 2015

Barolo Bricco delle Viole Riserva is a red wine produced by 460 Casina Bric in Barolo, in the province of Cuneo, and obtained from Nebbiolo grapes coming from some of the highest plots of the Langhe and harvested manually. The vinification takes place in oak barrels with the traditional cap boning. The maceration on the skins lasts 40 days while the refinement takes place in Slavonian oak barrels. Barolo Bricco delle Viole Riserva has a varied and complex nose with hints of violet and candied red fruit with clear hints of hazelnut and earthy balsamic returns; when tasted it is warm and elegant, with sinuous tannins and a long finish. We recommend it with grilled lamb!

Manufacturer: 460 Casina Bric

Barolo Bricco delle Viole Riserva

️ Barolo, Piedmont

460 Casina Bric

Nebbiolo

2015

️  14.5%

Red wine

The grapes come from among the highest plots in the entire Barolo area, and are vinified in oak vats with the traditional cap splinting. The maceration on the skins lasts approximately 40 days, the refinement takes place in Slavonian oak barrels

On the nose, violet and almost candied red fruits, earthy returns of aromatic herbs, hazelnuts and finally minerals

The sip is powerful, warm and elegant, savory with magnificent tannins and a long finish

Serving temperature 16°-20°

Grilled lamb fillet

Pure expression of Barolo, territory and wine

Barolo (CN)

Casina Bric, which in Piedmontese dialect means “Cascina Bricco”, is a reality in the Langhe located in Vergne, a hamlet of Barolo, where the cellar rises to the highest altitude in the area, 460 meters above sea level

Gianluca Viberti, a sensitive and passionate winemaker and oenologist, founded Casina Bric in 2010, giving life to a project that has always been close to his heart: creating a place aimed at respecting nature in every aspect, affecting it as little as possible. For us the basic requirement.

Thus was born a reality that is aware and attentive to tradition, in which Gianluca has reintroduced ancient customs and methods, such as the use of concrete barrels for the vinification of Nebbiolo. Furthermore, it makes extensive use of long macerations, even prolongedup to 40 days, and a traditional practice called “stepping of the pomace“, which consists in completely immersing the cap of the pomace into the wine through wooden slats coming from the dismantling of used barrels