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The Rio Sordo Barbaresco DOCG 2017 from the Musso winery originates in a vineyard of approximately one hectare located in the "Rio Sordo" Geographical Mention, where the soil is distinctly calcareous and clayey and the excellent south-western exposure makes all the difference. Soil: the soil here is compact, predominantly limestone with a good presence of clay. This results in soil that strongly contributes to the wine's character, giving it firm structure and excellent ability to withstand the effects of time. Altitude: between 250 and 300 metres above sea level Winemaking: the grapes are hand-harvested, with careful bunch selection. After crushing and destemming, the must ferments in stainless-steel tanks with lengthy maceration lasting 18–20 days. The cap is kept above the wine and periodic pump-overs are carried out to enhance colour extraction and aromatic breadth. Fermentation temperature remains below 28–30°C. Ageing: at the end of the vigorous fermentation, the wine is racked. The new wine then begins its ageing journey, spending the first 12 months in 50-hectolitre Slavonian oak barrels and the following 6 months in smaller 20-hectolitre wooden vessels. Bottling: almost two years after vinification, in the summer of the second year after the harvest, the "Rio Sordo" Barbaresco is bottled. The darkness, silence and virtually constant temperature of the underground cellars help the wine begin its bottle ageing; it remains in the cellar for at least 7–8 months before being released to the market. Vintage: 2017
Price including VAT
The Rio Sordo Barbaresco DOCG 2017 from the Musso winery originates in a vineyard of approximately one hectare located in the "Rio Sordo" Geographical Mention, where the soil is distinctly calcareous and clayey and the excellent south-western exposure makes all the difference. Soil: the soil here is compact, predominantly limestone with a good presence of clay. This results in soil that strongly contributes to the wine's character, giving it firm structure and excellent ability to withstand the effects of time. Altitude: between 250 and 300 metres above sea level Winemaking: the grapes are hand-harvested, with careful bunch selection. After crushing and destemming, the must ferments in stainless-steel tanks with lengthy maceration lasting 18–20 days. The cap is kept above the wine and periodic pump-overs are carried out to enhance colour extraction and aromatic breadth. Fermentation temperature remains below 28–30°C. Ageing: at the end of the vigorous fermentation, the wine is racked. The new wine then begins its ageing journey, spending the first 12 months in 50-hectolitre Slavonian oak barrels and the following 6 months in smaller 20-hectolitre wooden vessels. Bottling: almost two years after vinification, in the summer of the second year after the harvest, the "Rio Sordo" Barbaresco is bottled. The darkness, silence and virtually constant temperature of the underground cellars help the wine begin its bottle ageing; it remains in the cellar for at least 7–8 months before being released to the market. Vintage: 2017
