Casina Bric Nebbiolo d’Alba Origo-Ginis Brut Nature Rosé 2014 Magnum

Nebbiolo d’Alba Origo-Ginis Brut Nature Rosé Magnum is a sparkling wine from Casina Bric in Barolo, in the Langhe. It is obtained from Nebbiolo grapes which ferment in concrete for about 3 weeks at 16/18°C, where they subsequently ripen until June. Refermentation and second fermentation take place permanently on the yeasts for a period of 2 to 3 years. After disgorgement, there is a further period of refinement ranging from 6 to 12 months. Nebbiolo d’Alba Origo-Ginis Brut Nature Rosé Magnum is a spectacular sparkling wine to pair with steamed fish; Floral, fruity and fragrant on the nose, in the mouth, it is crunchy and balanced, savory and persistent.

Manufacturer: 460 Casina Bric

Nebbiolo d’Alba Origo-Ginis Brut Nature Rosé Magnum

️ Barolo, Piedmont

460 Casina Bric

Nebbiolo

2014

️  12.5%

Bubbles

Label produced exclusively in Magnum version. The grapes ferment for approximately 3 weeks at 16/18°C. Then maturation in concrete until May/June. The refermentation and the simultaneous second fermentation take place permanently on the yeasts for a period of 2 to 3 years. After disgorgement, there is a further refinement time ranging from 6 to 12 months

Rose hips and peach flowers, fresh yellow pulp fruit and berries, very mineral with fragrant notes

Crunchy, balanced and elegant, with a long and persistent sip

Serving temperature 8°-10°

Steamed fish

There are not many Nebbiolo-based sparkling wines of this level, absolutely recommended

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