Semplicemente Vino Belotti Rosso 2023 - Cascina degli Ulivi - Amandis S.A.S

Semplicemente Vino Belotti Rosso - Cascina degli Ulivi - Amandis - S.A.S

Semplicemente Vino Belotti Rosso is a wine made from red grapes from 20-year-old vineyards with southwest exposure and which rests on mixed soils composed of clays and limestone. Fermentation takes place in 50 hl French oak and Slavonian oak barrels, while maceration lasts the time of fermentation with manual punching down. Aging on fine lees for 10 months in the same container. Natural clarification by settling and light filtering on bottling that takes place in the month of September following the vintage year. Simply Wine Belotti Rosso has a ruby ​​red color with fruity and floral aromas. In the mouth it is vinous, fresh with a pleasantly bitter finish. Excellent to drink.

Service

We taste it at a temperature of 10/12 ° in tulip glasses. Wine to be drunk immediately.

Pairings

Wine easy to match and throughout the meal, from light dishes, white meats, try it with a roasted turkey.

Winery: Cascina delgi Ulivi - Amandis S.A.S.

Cascina degli Ulivi is a beautiful farm located on the hills of Novi Ligure in the province of Alessandria. Born in 1977 by an idea of ​​volcanic Stefano Belotti, great friend of Nicolas Joly, who can be considered the father of natural wines in Italy. Stefano then was only 18 years old, starting with one hectare of vineyard, with hard work and great commitment, and managed to create a company that now has 22 hectares, of which 10 are bred for vineyard and the others are cultivated for wheat and forage. But the project also includes cattle breeding and small farm animals and a farmhouse, where you can dine and dine by tasting local specialties and wines from the cellar. Stefano Belotti has immediately embraced the method of biodynamic agriculture and in its vineyards do not make pruning or cuttings, the treatments are limited to copper and zinc and sowed leguminous composites of legumes to make the soil fertile in a natural way. In the cellar spontaneous fermentations, indigenous yeasts and refinements in steel tanks or old chestnut barrels. Lately, in order to expand his life and teaching project to young people in a peasant culture.