RESSIA WINE BOX

Ressia web.jpg
Ressia web.jpg

RESSIA WINE BOX

120.00

DOLCETTO D’ALBA RESSIA 2016
NEIVE, PIEDMONT
100% DOLCETTO

Fabrizio Ressia took over his grandfather’s estate in 1997 & immediately started to update & develop new practices. There is a lot going on with the flavours, & after the pressing & fermentation the wine is left to rest in wooden barrels for 18 months. Then the wine is passed into stainless steel tanks for 30 days before bottling. The garnet red hue has an ethereal violet edge in the glass & the aroma is rounded, with hints of vanilla & wild bosky rose. The balanced flavour is full bodied & rounded with moderate dryness low in acidity. Good with stews, pasta & cheese.

BARBERA D'ALBA SUPERIORE 2015
CANOVA RESSIA, PIEDMONT
100% BARBERA

Harvest in first week of October. Soft crushing & traditional alcoholic fermentation in steel with malolactic fermentation in small wooden barrels for 18 months transferring to stainless steel for 3 months before bottling. A complex rich bouquet with blackberry, coriander & rose then spice. Classic Barbera structure with good acidity & well-structured tannins. Perfect for red meat & game dishes & aged hard & blue cheeses

LANGHE NEBBIOLO GEPU 2015
AZIENDA AGRICOLA RESSIA, LANGHE, PIEMONTE
100% NEBBIOLO

A full-bodied wine with an intense floral spiced aroma. The rounded taste has a lingering finish, perfect for meat dishes but also well flavoured cheeses including washed rinds & blues. The estate is situated on the steep hillsides of the “Cru Canova” who’s southern exposure makes it a wonderful wine production area. Ressia soft crush the grapes before fermentation. Half of the ageing is done in small wooden barrels before going into stainless steel

BARBARESCO RESSIA CANOVA 2013
NEIVE, PIEMONTE
100% NEBBIOLO

Weather patterns can dramatically alter the flavours of this grape style, & this young winemaker has structured his wines to a slower, thoughtful way taking into account old traditions with modern methods producing exceptional wines. The grapes are collected into baskets which have ventilation holes to assist the withering of the grapes, which are then left in a cool room for a few days. Soft pressing follows then left to rest before fermenting in steel at 30-32c before transferring to small barriques for 18 months then into steel casks before bottling. The colour is pomegranate red with dark orange/ brick edges. There is a hot spice to the aromas with dark fruits & plums, some earthy truffle & mossy green reflections. On the palate there is this full, ripe dry fruit, with long clean sour cherry, & chewy tannins. A very grown up rather masculine taste for roasted meats & wild mushrooms, as well as hard brittle strong cheeses.

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