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native yeast fermentation
which keeps the cost of the bottle down
almost like an IPA crossed with a tawny Port
This is a bone dry
educated in Douro and Bordeaux and with professional experience in Douro
Serio & Battista Borgogno -- 2012 Barolo “Cannubi” -- Piedmont, Italy native yeast fermentationLong before the Barolo and Barbaresco DOCGs began defining all the vineyards in the district in order to allow the use of their names on labels, the Cannubi vineyard was recognized as one of the top, with none given more prestige. The wonderful thing about Grand Cru vineyards in Piedmont is that not only are they approachable earlier, but they age more gracefully as well. 2012 was an excellent year throughout Barolo and even wines from average
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