Ti Voglio Bene 2022 - Daniele Ricci

"Ti Voglio Bene" - Daniele Ricci

Ricci's "Ti voglio Bene" is made from white grapes that come exclusively from old vines that grow on soils made up of white calcareous and clayey marl. Spontaneous vinification with short maceration on the skins. Refine for 12 months in steel tanks on the fine lees. It is bottled without clarification or filtration. An everyday wine, fine and pleasant, which gives it great freshness and minerality.

Service

It is advisable to serve it at a temperature of 10/12 ° in tuliapano glasses. Wonderful evolution in the bottle with an ideal consumption in a few years if well preserved in a cool, damp and dark cellar in a horizontal position.

Pairing

Due to its complexity it can accompany numerous dishes and various types. Its peak reaches it served together with crustaceans, shrimps and prawns with fresh tomatoes.

The cellar: Daniele Ricci

Daniele Ricci's cellar is located in Costa Vescovado in the Colli Tortonesi, in the province of Alessandria. The farmhouse was purchased by Daniele's grandfather in 1929, where he planted 6 hectares of vineyards in Barbera, Croatina, Cortese and Timorasso, but he devoted himself mainly to raising animals. The actual winery was built in the eighties by his father, but unfortunately in those years, thanks to the changed economic context and the increasing competition with the other wine-growing areas of Piedmont, many producers began to extirpate the vineyards. Daniele and his father were forced to supplement their income with another job, and for this reason Daniele found work as a toll booth along the Milan-Serravalle. The turning point in Daniele's life is due to Walter Massa, who in a little over 30 years succeeds in the miracle of bringing this "minor" grape destined to disappear into vogue. At this point, Daniele decides to quit his job and return to his farmhouse to devote himself to the family, but above all to make his wine, according to a careful reading of the management both in the vineyard and in the cellar. He converts the vineyards in an organic regime, but he is in the cellar where he can experiment more. Long macerations on the skins, spontaneous fermentations, no temperature control, no clarification or filtration, refinements in large acacia or amphorae barrels, all with a view to non-interventionism, so that what nature gives them is not ruined. From all this come truly interesting wines, which speak the language of the highest oenological excellence. Deep and powerful, elegant and mineral bottles, with an amazing aging potential.