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I had never tasted any natural wines from Alentejo until recently
"My father took over the estate from my grandfather in 1964 and continued working the exact same way
Being this close to the sea you can feel the influence of the Mediterranean microclimate
A tiny bit of sulfur is added after malolactic fermentation is completed
There's nothing 'petit' about the passion — or the barrels — at this 3rd generation winery in Arbois-Pupillin now run by Damien and Anne-Laure Petit
Cascina delle Rose Barbaresco "Marcorino" 2021 Style:Red I had never tasted anyFrom two parcels planted on clay, sandstone, and chalk, one planted in 1944, the other in 1996. 30 day maceration followed by 22 months in large Slavonian oak. No filtration and low sulfur. Focused, concentrated black cherry, black tea, and a detailed, chalky finish. This is the most approachable Barbaresco in our collection now, but it will easily age for a decade or two. Jonathan Kemp
