2012 Giuseppe Rinaldi, 'Tre Tine' Barolo DOCG, Piedmont, Italy Umbria Spontaneous fermentation takes place with

Spontaneous fermentation takes place with natural yeasts found on the grapes in 1200L wooden barrels and lasts five months with temperature control

IGP Vin des Allobroges

and malolactic fermentation is allowed to occur

Besides the obvious advantage of having very old

Unfined and unfiltered

2012 Giuseppe Rinaldi, 'Tre Tine' Barolo DOCG, Piedmont, Italy Umbria Spontaneous fermentation takes place withA 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,