Description
The wine aged sur lees and it was never racked
42 hectares of vines for many generations
by Joe Campanale (Author)
The vineyard is mostly Nerello Mascalese with small amounts of Cappuccio
NV Partida Creus 'MUZ' Vermouth, Catalunya, Spain Faiveley The wine aged sur leesVinification The following formula as base: 1 red barrel, 1 young red and 1 oxidized white. Varieties often change, Massimo elaborates by tasting what he has in the current aging to maintain a regular style. Aging Macerates in a neutral alcohol, for 2 moons, with a mixture of herbs from a herbalist friend in Torino. The origin of the recipe comes from the herbalist's great grandfather, Mr. Carpano, who created the blend back in 1870. A small amount of
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