Completo – Carussin

Completo - Carussin

Completo is a daily red wine made from a blend of red grapes and comes from a collaboration of Bruna Ferro with its Norwegian importer, NON DOS. The grapes are de-stemmed, pressed and vinified spontaneously with only indigenous yeasts. Refine for a few months in steel tanks before being bottled in its classic 1 liter bottle and with a screw cap closure. Completo comes to the glass with a ruby ​​red color. Fruity and vinous aromas can be recognized on the nose. At the sip it is fresh and essential, with a monstrous ability to let itself be drunk. A daily, simple and authentic wine.

Service

We taste it at a temperature of 16/18 ° in tulip glasses. Daily wine.

Pairings

Ideal with a plate of cured meats, if accompanied by the savory first courses of Italian cuisine, meat dishes, to try with a platter of meats and cheeses.

Cellar: Carussin

The Carussin farm is located in S. Marzano Oliveto, a town located south of Monferrato Astigiano, on the hills between Nice Monferrato and Canelli. The company was born in 1927 when Iron Major decided to leave nearby Calosso and settle in these wonderful areas. The name Carussin comes from the word Calossi which in Piemontese dialect says Carussin. Ferro buys a farmhouse with four hectares of vineyard that will soon expand expanded by buying another two acres. But unfortunately in 1950 Iron died crushed by Ox and his son Charles inherited the farm. Carlo understands the potential of the place's vineyards and slowly extinguishes the fruit trees and planting vineyards of Barbera. But the real turning point occurs in 1952 when Charles marries Wanda, also coming from a family of farmers and their marriage Bruna and Silvia are born. Today Carussin is run by Bruna, assisted by her husband Luigi. 22 hectares, almost exclusively in Barbera, although Moscato, Cortese, Grignolino and Nebbiolo are missing. The vineyards are conducted in a biological way, and in the cellar we try to intervene as little as possible with spontaneous fermentations with only native yeasts and no use of sulfur dioxide.