Barbaresco Bricco Faset

Main courses of meat and mature cheeses. Interesting pairing with hazelnut tart. Sipping wine.

Late October-early November. The grapes are harvested by hand in perforated baskets to allow air to pass through the bunches. The pressing is soft. Cold maceration for 24 hours at 12°C

36 months in large 25 hectolitre wooden barrels of Allier and Slavonian oak. Ageing also in Bordeaux casks (tonneaux) and barriques.

"Pied de cuve" with selected yeasts and 15-20 days of fermentation at a controlled temperature (27°C) with open repassing of must over the grape dregs at key stages in the process. Racking and gentle pressing to obtain only the best wine. Natural malolactic fermentation in a temperature-controlled environment (20°C).

La Spinona is a company that represents its founder Pietro Berutti a man of great experience who believed in Barbaresco since the 1940s. Pietro’s son Gualtiero an experienced veterinary surgeon brought his expertise not only to the breeding of Piemontese cattle but also to the cultivation of the vineyards and selection of the best products while respecting the environment. This is a responsibility he continues to bear confident that his commitment is shared by his son Pietropaolo a wine-making technician and head of production in the winery together with the marketing side.