Casina Bric Barolo Casina Bric 2017

Barolo Casina Bric is a red wine produced by 460 Casina Bric in Barolo, in the Langhe, and obtained from 100% Nebbiolo grapes. These come from different company vineyards, the vinification takes place in concrete with a submerged cap for about 40 days.  with subsequent refinement in Slavonian oak barrels, and finally in the bottle. Barolo Casina Bric is a riot of flowers and red fruits on the nose with multifaceted hints of undergrowth, in the mouth it is full-bodied and elegant, savory and velvety with a long finish. Try it with duck ragout

Manufacturer: 460 Casina Bric

Barolo Casina Bric

️ Barolo, Piedmont

460 Casina Bric

Nebbiolo

2017

️  14%

Red Wine

The grapes come from different Casina Bric vineyards, the vinification takes place in concrete with a submerged cap for about 40 days. The refinement takes place in Slavonian oak barrels, then rest in the bottle.

Violet and ripe red fruits, undergrowth, wet leaves, truffle and hazelnuts, spicy and mineral notes

Full-bodied and savory on the palate, very fresh and elegant with velvety tannins, persistent and a very long finish

Serving temperature 18°-20°

Duck ragout

An atypical Barolo, highly drinkable

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