Casina Bric Langhe Rosso Ansì 2021

Langhe Rosso Ansì is a red wine from Casina Bric in the heart of Barolo, in the Langhe, and obtained from Nebbiolo and Barbera grapes harvested by hand and vinified separately; the Nebbiolo in concrete and the Barbera in wood. After 15/18 months they are reassembled and rest in the bottle for at least another 6 months. Langhe Rosso Ansì is a wine with a strong vinous and fruity connotation, where the presence of the Barbera aged in wood never overpowers the identity of the Nebbiolo. It is a full-bodied and elegant wine, ideal for grilled meats

Manufacturer: 460 Casina Bric

Langhe Rosso Ansì

️ Barolo, Piedmont

460 Casina Bric

Nebbiolo and Barbera

2021

️  14.5%

Red Wine

Two different vinification processes, the Nebbiolo macerates for a long time and refines in cement while the Barbera is made in wood in barrels and barrels for 15/18 months then is assembled with the Nebbiolo. Finally bottle for at least 6 months

Floral with a flavor of ripe red fruits, vinous and spicy, mineral

Corpulent but fresh, savory and elegant, the tannin is generous and the juice persistent

Serving temperature 18°-22°

Grilled meats

Great expression of the territory

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