2012 Giuseppe Rinaldi, 'Tre Tine' Barolo DOCG, Piedmont, Italy Pascal Doquet Spontaneously fermented and matured for

Spontaneously fermented and matured for 10 months in used 300-liter wooden oak barrels

green herbs

delicately pressed and fermented in the tank without additions

Due to its location

All Gamay (These are the vines that Olivier used to use to make the Yamag thats fermented whole cluster fermentation

2012 Giuseppe Rinaldi, 'Tre Tine' Barolo DOCG, Piedmont, Italy Pascal Doquet Spontaneously fermented and matured forA harmonious blend from three historic crusCannubi San Lorenzo, Ravera, and Le Costethis traditional Barolo expression showcases Giuseppe Rinaldis unwavering devotion to method and terroir. Wild fermented with extended skin contact (often 3050 days) and matured for approximately 42 months in large Slavonian oak casks before bottling with no filtration or fining. Now fully into its drinking window, the 2012 displays lifted aromatics of pressed rose,