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Oltretorrente Colli Tortonesi Rosso 2021
🍾 Colli Tortonesi Rosso
🖼️ Paderna (AL), Piedmont
🍇 Barbera 100%
🍷 Red Wine
🛁 The destemmed grapes remain in contact with the skins for 30 days. Aged for 8 months in cement on its own yeasts.
👃🏻 On the nose it is a riot of red flowers, dark petal flowers and slightly spicy notes
👅 On the palate it is very fresh, with soft tannins and an excellent structure. Savoury and with a satisfying finish
👍🏻 Serving temperature 18°- 20°.
💕 Great companion to the Fegato alla Veneziana
😍 It is a wine with a strong personality, amazing
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A beautiful story, not devoid of vicissitudes that leads the company, in 2010, to officially open its doors, the result of passion and daughter of love.
At first one and a half hectares of vineyard, with 5000 bottles of production, then the annexation of further 3 hectares, and the conversion to organic, a certification that in fact does not change one iota the approach, always very respectful towards the environment and the territory.
In 2015 a further two hectares of Timorasso arrived.
The winery is crazy as it can count on vineyards up to 100 years old, tempered by the long flow of years, and on younger and more exuberant ones.
The complexity deriving from the old vines and above all from the many varieties present in them is not channelled towards simpler expressions and the macerations of the red grapes are very long, without however making the wines lose their spontaneity. The aging is always on the lees, to improve the complexity and stability of the wines in a natural way. The acidity naturally present in the main varieties we work with is not masked, the malolactic fermentations in the whites are not blocked but neither are they encouraged and they almost never occur. Minerality and freshness are jealously preserved by working only with whole, unstemmed white grapes. We like the imprint that the cement tanks give to our wines. The fermentations are almost always spontaneous and the only addition is that of sulphur dioxide, in such quantities as to never exceed 55 mg/l of total sulphur dioxide in the reds and 65 mg/l in the whites.
The goal is to create wines that are correct, well made, as natural as possible, and personally we think it has been hit great, but we are also sure that the story does not end here....