Casina Bric Barolo Casina Bric 2017
36,90 €
Barolo Casina Bric è un vino rosso prodotto da 460 Casina Bric a Barolo, nelle Langhe, ed ottenuto da uve Nebbiolo in purezza. Queste provengono da diversi vigneti aziendali, la vinificazione avviene in cemento con cappello sommerso per circa 40 giorni. con successivo affinamento in botti di Rovere di Slavonia, ed infine in bottiglia. Barolo Casina Bric è un tripudio di fiori e frutti rossi al naso con sfaccettati rimandi di sottobosco, in bocca è corposo ed elegante, sapido e velluato con il finale lungo. Da provare con il ragù d’anatra
Manufacturer: 460 Casina Bric
🍾 Barolo Casina Bric
🖼️ Barolo, Piedmont
🏡 460 Casina Bric
🍇 Nebbiolo
📅 2017
🌡️ 14%
🛁 Le uve provengono da diversi vigneti di Casina Bric, la vinificazione avviene in cemento con cappello sommerso per circa 40 giorni. L’affinamento si volge in botti di Rovere di Slavonia, poi riposo in bottiglia.
👃🏻 Viola e frutti rossi maturi, sottobosco, foglie bagnate, tartufo e nocciole, note speziate e minerali
👅 Full-bodied and savoury, very fresh and elegant with velvety tannins, persistent and a very long finish
👍🏻 Serving temperature 18°-20°.
💕 Ragù d’anatra
😍 Un Barolo atipico, dalla grande bevibilità
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Barolo (CN)
Casina Bric, which in Piedmontese dialect means "Cascina Bricco"is a reality of the Langhe located in Vergne, a hamlet of Barolo, where the winery is located at the highest altitude in the area, 460 meters above sea level
Gianluca Viberti, sensitive and passionate winemaker and oenologist, founded Casina Bric in 2010He gave life to a project that has always been close to his heart: to create a place that respects nature in every aspect, affecting it as little as possible. For us this is the basic requirement.
The result is a conscious reality, attentive to tradition, in which Gianluca has reintroduced ancient customs and methods, such as the use of cement barrels for the vinification of Nebbiolo. He also makes ample use of long macerations, even prolonged, to make the wine. up to 40 daysand to a traditional practice called "splitting of marc"which consists in completely immersing the cap of the marc in the wine through wooden staves from the dismantling of used barrels.
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