Ricossa Barbera Apassimento Bottle:1 40% Carinyena • sourced from

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

FINISH: Velvety with a long delicately spiced caramel mocha note

90 Points Decanter Sourced from over 100 Grand Cru villages

Maturation on fine lees for minimum 12 months in barrel and after 4 months in tank

and the finish is clean

Ricossa Barbera Apassimento Bottle:1 40% Carinyena • sourced from