Il Sole dei Tempi
From the great wine knowledge of Petro Moretti and four generations of experience of the Massucco comes this wine. What has been written in history about wine and how to make wine from greek to roman period, we find that everything looks new and modern, but nothing has changed, is the new knowledge and working methods. More than 2 years of study and testing to find a way to produce these wines, a blend of Arneis and blend of Barbera, provides the right balance, a unique style.
Why Arneis?
We rediscovered the Arneis grape, which can reach heights of incredible flavors, soft and delicate. The
most important work in the vineyard, up to 70 quintals per hectare. A part of the same grape vineyard is
harvested and vinificadet in October.
The second part is left for more time in the vineyard, about 30/40 days left and then vinificated in oak
barriques for 6 months.
The results of this wine is assembled a set of sensations different ripening dates from the same vineyard.
We rediscovered the Arneis grape, which can reach heights of incredible flavors, soft and delicate. The
most important work in the vineyard, up to 70 quintals per hectare. A part of the same grape vineyard is
harvested and vinificadet in October.
The second part is left for more time in the vineyard, about 30/40 days left and then vinificated in oak
barriques for 6 months.
The results of this wine is assembled a set of sensations different ripening dates from the same vineyard.
La Luna dei Tempi
From the great wine knowledge of Petro Moretti and four generations of experience of the Massucco comes this wine. What has been written in history about wine and how to make wine from greek to roman period, we find that everything looks new and modern, but nothing has changed, is the new knowledge and working methods.
More than 2 years of study and testing to find a way to produce this wine, a blend of Barbera, provides the right balance, a unique style.
From the great wine knowledge of Petro Moretti and four generations of experience of the Massucco comes this wine. What has been written in history about wine and how to make wine from greek to roman period, we find that everything looks new and modern, but nothing has changed, is the new knowledge and working methods.
More than 2 years of study and testing to find a way to produce this wine, a blend of Barbera, provides the right balance, a unique style.
Why Barbera?
We rediscovered the Barbera grape, which can reach heights of incredible flavors, with soft tannins and delicate. The most important work in the vineyard, it is a thinning up to 70 quintals per hectare. A part of the same grape vineyard is harvested and vinified in October.
The second part is left for more time in the vineyard, about 30/40 days left and then vinified in oak barriques for 6 months.
The results of this wine is assembled a set of sensations different ripening dates from the same vineyard.
We rediscovered the Barbera grape, which can reach heights of incredible flavors, with soft tannins and delicate. The most important work in the vineyard, it is a thinning up to 70 quintals per hectare. A part of the same grape vineyard is harvested and vinified in October.
The second part is left for more time in the vineyard, about 30/40 days left and then vinified in oak barriques for 6 months.
The results of this wine is assembled a set of sensations different ripening dates from the same vineyard.
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