HARVEST AND VINIFICATION
Immediately upon arrival in the cellar, grapes were destemmed and crushed. Maceration on the
skins took place over a period of approximately 10 days at a temperature that did not exceed 30 °C
(86 °F). Malolactic fermentation was completed before winter. The wine was aged in oak barrels of
varying capacities for at least 12 months. Bric Turot was then aged in the bottle for a year before
This balanced and pleasant Barbaresco is the result of a combination of factors: the vineyard’s
diversified exposure due to the shape of the “bricco” (the summit of a hill in local dialect), a specific
clonal selection and aging in barrels of different capacities.
Bric Turot is an intense garnet red color with dark ruby highlights. The nose is complex with
notes of licorice that balance perfectly with hints of small wild berries, cinnamon, cloves and
pleasant violet sensations. The palate is striking with its rounded mouth-filling tannins with a long
aftertaste of ripe fruit.