2023 Bricco Ernesto Bianco Piedmont, Italy Grosjean 70% Pinot Noir - 10%

70% Pinot Noir - 10% Shiraz - 10% Gewürztraminer - 5% Pinot Meunier - 5% Gamay

Takaki Okada

thus has a softer texture than the others

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)

12-16 day ambient yeast fermentation in stainless steel tank with no added SO2

2023 Bricco Ernesto Bianco Piedmont, Italy Grosjean 70% Pinot Noir - 10%Variety: 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