Description

green herbs

delicately pressed and fermented in the tank without additions

We destem the grapes and ferment on skins for about 14 days

many of these old methods were being replaced by new

2012 Giuseppe Rinaldi, 'Tre Tine' Barolo DOCG, Piedmont, Italy Pascal Doquet green herbsA harmonious blend from three historic crusCannubi San Lorenzo, Ravera, and Le Costethis traditional Barolo expression showcases Giuseppe Rinaldis unwavering devotion to method and terroir. Wild fermented with extended skin contact (often 3050 days) and matured for approximately 42 months in large Slavonian oak casks before bottling with no filtration or fining. Now fully into its drinking window, the 2012 displays lifted aromatics of pressed rose,

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2012 Giuseppe Rinaldi, 'Tre Tine' Barolo DOCG, Piedmont, Italy Pascal Doquet green herbs

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