Ricossa

Barbera d'Asti di Ricossa was born in Monferrato, in the hilly area between Alessandria and Asti, from vineyards located on calcareous and clayey soils, with a mixture of tuff and siliceous stones.

After the vinification in steel, the Barbera grapes are aged 14 months, of which 6 in wood.

Intense ruby red color with purple hues, the nose reveals hints of red fruit, as well as balsamic and spicy notes. On the palate it is warm, soft and with a persistent finish.

Excellent in combination with ravioli...

Barbaresco di Ricossa is born in the Langhe, from vineyards located on soils of sedimentary and marine origin.

The Nebbiolo grape harvest takes place at the beginning of October, followed by vinification in thermo-regulated steel tanks, with a 30-day maceration on the skins and daily pumping over. The refinement takes place for a few months in wooden barrels.

Garnet red in color, the nose reveals hints of cherry, balsamic notes and spices. The sip is warm, with delicate tannins and good persistenc...

Barolo Riserva di Ricossa is born in the Langhe, from vineyards located on soils of sedimentary and marine origin.

After the vinification in steel of the Nebbiolo grapes, the wine is aged 64 months, of which 18 in wood.

Garnet red in color, the nose reveals hints of fruit in alcohol and spices. The sip is warm and complex, with an elegant and persistent finish.

Excellent in combination with red meats and stewed and roasted game, but also with aged cheeses.

The Langhe Nebbiolo di Ricossa originates in the Langhe, from vineyards located on soils of sedimentary and marine origin.

After vinification in steel, the wine ages for a few months both in steel and in the bottle.

Ruby red in color with garnet hues, the nose reveals hints of violets, cherries in alcohol and spices. The sip is fresh and well balanced, with good persistence.

Excellent in combination with red meats and aged cheeses.

Barbera Appassimento di Ricossa was born in the Langhe, from vineyards located on soils of sedimentary and marine origin.

The harvest takes place in a late period, with partial drying of the grapes in the vineyard, which is then completed in a ventilated and thermo-regulated loft for 5-6 weeks. Fermentation takes place in steel at 26-30 ° C for about 2 weeks.

Intense ruby red color with garnet hues, the nose reveals hints of ripe berries and jam, figs, almonds and vanilla. The taste is fresh and f...

Barbera Appassimento di Ricossa was born in the Langhe, from vineyards located on soils of sedimentary and marine origin.

The harvest takes place in a late period, with partial drying of the grapes in the vineyard, which is then completed in a ventilated and thermo-regulated loft for 5-6 weeks. Fermentation takes place in steel at 26-30 ° C for about 2 weeks.

Intense ruby red color with garnet hues, the nose reveals hints of ripe berries and jam, figs, almonds and vanilla. The taste is fresh and f...