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Maturation on fine lees for minimum 12 months in barrel and after 4 months in tank
The palate starts out lean and fine
40% Carinyena • sourced from 4 old-vine parcels on deep clay-limestone that allow long and slow ripening • spontaneous whole-cluster fermentation in neutral 4700L oak vat with some pigeage • 60 days of post-fermentation maceration • aged for six months in the vats followed by an additional 12 months in a combination of 2500L neutral oak foudres and concrete tanks • Practicing Organic
This wine is light
Ricossa Barbera Apassimento Bottle:1 Maturation on fine lees for
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