Description
Takaki Okada
The wine is made just like Foradori's Nosiola: the bunches are destemmed and the berries go directly into clay amphorae or tinajas (from J
a medieval fortress that originally belonged to the Pignatelli della Leonessa family
The grapes are crushed and the juice macerates on the skins for two or three days to give the wine its lovely color (rather than fermented as a white wine and then blended with a bit of red still wine further on down the road to make a Rosé)
2023 Bricco Ernesto Bianco Piedmont, Italy Grosjean Takaki OkadaVariety: Arneis Size: 0. 60 ha (1. 48 ac) Vine Age: Planted in 2015 and 2019 Terroir: 280 m altitude (one of the highest elevations in Roero), north facing, 70% sand, 20% silt, and 10% clay soil. Viticulture: Organic (certified, 1990), biodynamic practices. Vinification: De stemmed, short maceration on skins, 2. 5 4 week ambient yeast fermentation and aging for 9 months in amphorae (50%) and larger barrels (50%), full malolactic conversion, aged for
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