• Indigenous yeasts

  • Organic

15%

Massimo Rivetti Brut Duemiladieci 72 mesi 2010

Special Price €18.87 Regular Price €22.20
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Description

Details of wine

This classic method of the Rivetti stable is produced using Nebbiolo and Pinot Nero grapes which are left to rest for several months on their own yeasts. It starts from the vineyard with the harvest done in the cooler hours and also using dry ice to preserve the grapes in a better way.
The result is a very interesting wine, endowed with elegance and finesse that make it a champion of race.
In addition to fine and persistent perlage, it has an antique pink color. Hints of fruit, yeasts and bread crust arrive precise to the nose. The structure is balanced and well balanced by acidity and freshness.

SPEDIZIONE GRATUITA PER ORDINI SUPERIORI AI 79 EURO

Color

Giallo paglierino con riflessi dorati.

Smell

Intenso e caratterizzato da sentori che crosta di pane e vaniglia.

Taste

Rotondo ed equilibrato, senza spigolature e dotato di una straordinaria freschezza.

Details

Features

YEAR 2010
VINES 20% Chardonnay, 50% Nebbiolo, 30% Pinot Nero
ALCOL 13.00
FORMAT 0,75 L Standard
COLLECTED Prima decade di Settembre.

Details

Informations

TEMPERATURE 6-8
LOCATION Neive (CN)
GROUND Calcareo
REFINEMENT Acciaio cella frigorifera 6 mesi sulle fecce fini.
ANNUAL PRODUCTION 0
WINEMAKING In acciaio a temperatura controllata.
PERLAGE Perlage fine e persistente.

Details

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Name: Rivetti Massimo
Start-up year: 2001
Cultivated hectares: 25
Winemaker name: Massimo Rivetti
Address: Via Rivetti, 22 - Neive (CN)
Web Site: www.rivettimassimo.it

Massimo Rivetti Family Farm with its 25 hectares, cultivated under the organic certification, grows both traditional and international grapes. The annual production is around 100.000 bottles, mainly divided between Barbaresco and Barbera d’Alba. All the fields are grouped around three farm houses: Froi, Garassino and Palazzina. Inside the first one, situated into the village of Neive, there is the winery which is built on Serraboella hill, one of the most important for the production of Barbaresco.