The Fermentation of the Briccolina

http://blog.rivetto.it/wp-content/uploads/2011/10/11-300x225.jpgWith the grape harvest completed, all of the bunches of grapes have been picked and all of the basins have begun to ferment regularly. The Barolo Nebbiolo from the Briccolina vineyard is no exception, a site located in the best area of the municipality of Serralunga d’Alba. The fermentation takes place in a vat for at least forty days, the wine pressing is done manually and the addition of sulphur is almost nil.

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The intention is to give the maximum expression to our magnificent terroir; we are adopting an ancient method of wine making to obtain a Barolo that is wilder and rougher, but of a great complexity and capacity for ageing.

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2012 will be the first year that the Briccolina will be sold, and I can’t wait to see the reactions of those who have the good fortune to taste it. In the meantime we will be keeping an attentive eye on the activity in the winemaking facility to avoid ruining the efforts of an entire year of work.

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