The Barolo Bricco San Pietro has a garnet red color with orange reflections. The nose is spicy with balsamic hints of eucalyptus that give freshness. On the palate, plum, star anise and black pepper stand out. A full and warm body with a fine and pleasant tannin. Perfect with braised meats, seasoned cheeses or for deep moments of reflection.
In the vinification room you can find the equipment for crushing the grapes and the large vessels in stainless steel with controlled temperature for fermentation. In the hall where wines are aging in stainless steel, each vessel contains a different selection: from new wine that still needs to mature and to be racked to wine of previous vintages ready for bottling and sale.
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The cellar where the wines refine in wood: a natural wall of earth, the characteristic tufa of the Langhe that maintains a temperature and an adequate moisture for the barrels made of wood, which helps us to house the finest wines. The bottling room, with the equipment to bottle and label, and store the bottles before selling.
"herbal notes on the nose, but also mango. In the mouth, it feels rich and elegant like the great Langa reds, but it ends with a savory mineral freshness" – this is how Paolo Massobrio describes it.
Releasing a ladybird by pointing towards the sun; spying on a nest of goldfinches between vine leaves; fashioning dolls out of poppy buds... continuing to let my little children discover the wonders of nature.
My father, now a grandfather Diego is the source of inspiration. He taught us respect and to work together. My objective is to be able to do justice to his intuitive thinking.
I was taught to respect the rhythms of nature and the earth that nourishes us with its fruits: each year we hope that either the wheat harvest and the harvest of grapes would go well. Dedication, sacrifice and long waiting: that is how I learned to love my land.
...I remember my first time in the Langhe...from Monforte in the direction of Roddino, we turned the bend and, in front of us, a breath-taking view of hills and vineyards opened up... And who would have thought that it would one day be my morning view.
... as small winemakers we have learned manual work in the vineyard. We learned step by step, job after job, singing, laughing and growing together.
Flavours that perfectly match our wines are the tastes of our land: egg pasta, Fassona veal meat, hazelnuts, Piedmont cheeses.
Flavours are part of my childhood memories. I pick the vegetables for my dishes in the garden. While cooking I think of my children, of my family. These are the ingredients of my happiness.