The cellar remains open during the confinement in addition to online sales. However, for obvious health reasons, we recommend that you place your orders on our site. You can call us to take advantage of our advice.
Briccone is made from Barbera grapes grown on the hill called briccone, in the hamlet of Santa Margherita. The alcoholic fermentation, started with indigenous yeasts, normally lasts between 25 and 35 days and takes place in steel tanks, during which time one or two pump-overs per day are carried out as required. During the winter months, the wine is moved to 2- or 3-wine barrels, where it rests for 12 months, before returning to the steel tanks where it will remain until bottling. The wine is neither clarified nor filtered.
The Briccone is rich, with intense black fruit, liquorice and coffee notes. The palate is full and powerful at first, then becomes more refined with the opening, revealing more elegance and adding a hint of spice to the fruity and roasted notes.
Marco Minnucci started his winemaking activity in Costigliole in 2010 and in 2015, after meeting his future partners, he created Cascina San Michele. The vineyards of Barbera, Dolcetto, Nebbiolo, Brachetto, Bonarda and Cortese are located in the municipality of Costigliole d'Asti in the Piedmont region of Italy. They are cultivated organically, without the use of chemical fertilisers, herbicides or other products that could alter the normal vegetative cycle of the vine. The aim is not to interfere too much with the work of the vine, but to help it to express itself at its best in each vintage while maintaining an adequate yield. In the cellar it is the same, no exogenous yeast is used, nor any substance likely to modify the characteristics of the wine? As for sulphur dioxide, it is only used at the time of bottling in minimal proportions. The wines are not filtered.