Casina Bric Nebbiolo d'Alba Origo-Ginis Brut Nature Rosé 2014 Magnum
92,80 €
Nebbiolo d'Alba Origo-Ginis Brut Nature Rosé Magnum is a sparkling wine from Casina Bric in Barolo, Langhe. It is made from Nebbiolo grapes that ferment in cement for about 3 weeks at 16/18°C, where they subsequently mature until June. Re-fermentation and sparkling take place permanently on the yeasts for a period of 2 to 3 years. After disgorgement, there is a further ageing period of 6 to 12 months. Nebbiolo d'Alba Origo-Ginis Brut Nature Rosé Magnum is a spectacular sparkling wine to accompany steamed fish; floral, fruity and fragrant on the nose, it is crisp and balanced on the palate, savoury and persistent.
Manufacturer: 460 Casina Bric
🍾 Nebbiolo d'Alba Origo-Ginis Brut Nature Rosé Magnum
🖼️ Barolo, Piedmont
🏡 460 Casina Bric
🍇 Nebbiolo
📅 2014
🌡️ 12.5%
🛁 Label produced exclusively in Magnum version. The grapes ferment for about 3 weeks at 16/18°C. Then maturation in cement until May/June. Re-fermentation and concomitant prise de mousse take place permanently on the lees for a period of 2 to 3 years. After disgorgement, there is a further ageing period of 6 to 12 months.
👃🏻 Rosehip and Peach blossom, fresh yellow-fleshed fruit and berries, very mineral with fragrant notes
👅 Crisp, balanced and elegant, with a long, persistent sip
👍🏻 Serving temperature 8°-10°.
💕 Steamed fish
😍 Not many Nebbiolo-based sparkling wines of this level can be found, absolutely recommended
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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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