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and thyme into a wine of remarkable opulence and approachability
It's fermented and aged in barrel
including parcels in Eola-Amity Hills and Yamhill-Carlton
25 days of maceration
The Red Label is essentially a love letter to the basalt it calls home
Cantina del Pino Barbaresco Albesani 2021 SPRHONE and thyme into a wineIf the classico is Cantina del Pino's graceful side, Albesani is its powerhouse. This single cru sits across the valley in Neive, on the storied Santo Stefano hill, where a warm southern exposure and clay rich soils push the Nebbiolo toward something fuller, riper and more muscular. The Vacca family works it the old way, with long maceration, two years in large oak, and no filtration, from a parcel that yields only about 3,000 bottles a year. It's a
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