Rio Sordo Barbaresco DOCG 2017 from the Musso winery is a wine that originates in the vineyard of about one hectare located in the Geographical Mention “Rio Sordo”, where the soil is decidedly limestone and clayey and the beautiful south-west exposure makes all the difference. Here the soil is compact, with a predominance of limestone and a good presence of clay. This creates a soil that contributes strongly to the character of the wine, which has a firm structure and strong ability to withstand the hazards of time. The grapes are harvested by hand and with careful selection of the bunches. After crushing with destemming, the must ferments in stainless-steel tanks with a long maceration (18-20 days): the mass is kept with the cap submerged and is subjected to periodic pump-overs to improve colour extraction and aromatic breadth. Fermentation temperature remains below 28-30°C. At the end of the tumultuous fermentation, racking is carried out. Thus, the new wine begins its maturation journey, spending the first 12 months in 50-hectolitre Slavonian oak barrels and the following 6 in smaller wooden containers (20 hectolitres). Almost two years after vinification, in the summer of the second year after harvest, Barbaresco “Rio Sordo” is bottled. The darkness, silence and almost constant temperature of the underground cellars help the wine through the first stages of ageing in bottle: it therefore remains in the cellar for at least 7-8 months before going to market.
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Rio Sordo Barbaresco DOCG 2017 from the Musso winery is a wine that originates in the vineyard of about one hectare located in the Geographical Mention “Rio Sordo”, where the soil is decidedly limestone and clayey and the beautiful south-west exposure makes all the difference. Here the soil is compact, with a predominance of limestone and a good presence of clay. This creates a soil that contributes strongly to the character of the wine, which has a firm structure and strong ability to withstand the hazards of time. The grapes are harvested by hand and with careful selection of the bunches. After crushing with destemming, the must ferments in stainless-steel tanks with a long maceration (18-20 days): the mass is kept with the cap submerged and is subjected to periodic pump-overs to improve colour extraction and aromatic breadth. Fermentation temperature remains below 28-30°C. At the end of the tumultuous fermentation, racking is carried out. Thus, the new wine begins its maturation journey, spending the first 12 months in 50-hectolitre Slavonian oak barrels and the following 6 in smaller wooden containers (20 hectolitres). Almost two years after vinification, in the summer of the second year after harvest, Barbaresco “Rio Sordo” is bottled. The darkness, silence and almost constant temperature of the underground cellars help the wine through the first stages of ageing in bottle: it therefore remains in the cellar for at least 7-8 months before going to market.
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