2012 Giuseppe Rinaldi, 'Tre Tine' Barolo DOCG, Piedmont, Italy Pascal Doquet many of these old methods

many of these old methods were being replaced by new

and is farmed by Steve Campbell

All Gamay (These are the vines that Olivier used to use to make the Yamag thats fermented whole cluster fermentation

We destem the grapes and ferment on skins for about 14 days

2012 Giuseppe Rinaldi, 'Tre Tine' Barolo DOCG, Piedmont, Italy Pascal Doquet many of these old methodsA harmonious blend from three historic crusCannubi San Lorenzo, Ravera, and Le Costethis traditional Barolo expression showcases Giuseppe Rinaldis unwavering devotion to method and terroir. Wild fermented with extended skin contact (often 3050 days) and matured for approximately 42 months in large Slavonian oak casks before bottling with no filtration or fining. Now fully into its drinking window, the 2012 displays lifted aromatics of pressed rose,