The nose presents tones of red fruits and balsamic

The grapes undergo an initial cryomaceration where dry ice keeps the temperature down before the fermentation process slowly begins to develop over the next 15 to 20 days

Tight minerality and concentrated energy give a good aging potential

"Maskulin og meget afbalanceret"

Her er der tale som seriens Barolo

Riecine La Gioia IGT 2020 Rosé The nose presents tones ofAfter a careful selection in the field, the grapes undergo a double sorting at the winery. First, the bunches are inspected one by one on a vibrating sorting table, after which they are de stemmed, before the grapes are scrutinized again before being transferred to cement tanks and French oak vats from Grenier. Fermentation begins after four to five days, during which the must is kept at a controlled temperature cryomaceration, partly with dry ice.