Casina Bric Langhe Arneis Ansì 2022

Langhe Arneis Ansì is a white wine from Casina Bric in the heart of Barolo, in the Langhe, obtained from pure Arneis grapes harvested by hand and coming from the Croera area of ​​Guarene d’Alba, destemmed and softly pressed . Fermentation for at least two weeks at 16/18 degrees, then aging on the yeasts in cement for about 6 months, with continuous batonnage, before a further 3 months in the bottle. Langhe Arneis Ansì has a smooth drink supported by a nice salty streak, the nose is mineral with hints of yellow fruit. Suitable for fresh cheeses

Manufacturer: 460 Casina Bric

Langhe Arneis Ansì

️ Barolo, Piedmont

460 Casina Bric

Arneis

2022

️  14.5%

  White wine

The grapes come from the Croera area of ​​Guarene d’Alba, harvested manually with crushing, destemming and soft pressing. They ferment for at least two weeks at 16/18 degrees, then refine on the yeasts for about 6 months, with continuous batonnage. Finally bottle. Fresh yellow fruit on the nose, smooth drink supported by a nice salty hint

Floral with fresh yellow fruit and great minerality

The great structure is accompanied by flavor and freshness, great drinkability and persistence

Serving temperature 12°-14°

Fresh cheeses

Generous and long-lived

See all products of 460 Casina Bric

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