Vino Rosso - Cascina Ebreo - Réva S.R.L. Agr. La Morra

Vino Rosso - Cascina Ebreo - Réva S.R.L. Agr. La Morra

The vino Rosso by Cascina Ebreo is the wine that Pete has inherited from the new generations of winemakers who will carry on his philosophy of "extreme wines". A playful and innovative wine made from red grapes. Spontaneous fermentation and maceration for 25/30 days in steel. Aging in Austrian oak barrels for four months and another six months in steel. A wine that expresses fruity and floral aromas with a disruptive and drinkable attitude, where the acidity, always present, completes the fruity sensations with a fresh and pleasant freshness.

Service

It is advisable to taste it at a temperature of 18/20 ° in balloon goblets. Wine to drink immediately but left in the cellar a few years can give you great emotions.

Pairing

The Rosso combines with first savory dishes, meat dishes, to try with a baked lamb with potatoes.

Cellar: Cascina Ebreo

Peter Weimer and Romy Gygax, of the franconic part of Germany and she on the side of the village near Zurich, in love with the Tuscan landscapes, decided to leave their computer and banker work to dedicate themselves to wine production. Following the advice of some friends they bought in 1991 not in Tuscany but in the Langhe, and precisely a property called the Jewish Cascina on Ravero hill above Barolo. Two years later with dogs, cats and horses moved definitively to the langhe and immediately began to renovate the farmhouse and regret the vineyards to reach 1.1 hectares cultivated nebbiolo, 0.6 in Barbera and not frequently for the area 0.4 of Sauvignon Blanc. In 1996, with their first vintage, Barbera came out of the name of Secret, while in 1997 it was the turn of Torbido.Torbido was presented at the tasting panel for obtaining DOCG. The commissioners judged the Torbido an excellent wine but too veiled for obtaining the DCOG, hence the name of the wine. The Jewish farmhouse is entirely organic with some biodynamic practices. Only organic fertilizers are used in the vineyard, and all the wines of Peter and Romy are fermented with only indigenous yeasts and bottled without filtration. Cork stoppers also originate in Sardinia and are not treated. 3 great hard wines to find but in New York and the States is in paper at the best restaurants.