Description
and is farmed by Steve Campbell
We destem the grapes and ferment on skins for about 14 days
many of these old methods were being replaced by new
Spontaneously fermented and matured for 10 months in used 300-liter wooden oak barrels
2012 Giuseppe Rinaldi, 'Tre Tine' Barolo DOCG, Piedmont, Italy Pascal Doquet and is farmed by SteveA 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,
Exchange/Return Notes
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