2019 Proprieta Sperino Uvaggio Coste della Sesia Rosso, Piedmont, Italy Anima Mundi The use of whole bunches

The use of whole bunches also helps to elevate the pH and soften out the wine even though we pick the grapes super early and with some serious acid

head-pruned Tempranillo vines

In 1853 Henry Reed Dixon came to Gisborne

Concocted of 34 different botanicals using three methods of extraction: cold maceration of the dried plant

less extrovertedly salty than the basic cuvée but more palate-dominating

2019 Proprieta Sperino Uvaggio Coste della Sesia Rosso, Piedmont, Italy Anima Mundi The use of whole bunchesVarietals: 80% Nebbiolo, 15% Vespolina, 5% Croatina. Vinification: The grapes are sorted while on the conveyor belt, then destemmed and gently pressed then fed by gravity into the fermentation tank. Fermentation with natural yeasts in open topped wooden fermenters. Skin maceration lasts 23 days, with regular punching down of the cap. The wine then remained 12 months sur lie. Ageing: The wine ages in barrique, barrel and oval, 15 hectolitre casks for