The breeding and elegance of Nebbiolo join forces with the exuberant forms and colors of Barbera to create an impressive work of art.
Rosso Ansj’ bursts onto the scene with an explosion of unique aromas and flavors, like a rascal full of energy and strength before growing into a gentleman.
Nebbiolo and Barbera
Picked by hand into small 20kg boxes in the first 10 days of October
Floating cap fermentation in steel tanks for 10-15 days without the addition of yeasts. The traditional-style maceration on the skins that follows for a further 15-20 days is carried out using an ancient practice which completely submerges the cap into the new, fermenting wine.
The Barbera is aged partly in concrete and partly in 500 liter barrels and big casks for 12-18 months, while the Nebbiolo is stored in concrete tanks. The wines are then blended, and the end product is stored for at least a further 6-12 months prior to its release. The aging is designed to preserve the typical style and freshness of a wine that brings out the best in both the nebbiolo and barbera varieties.
The elegance and breeding of Nebbiolo merges with an exuberantly-flavored Barbera to craft a vibrant, bright, intense ruby red wine with a slightly spicy, expansive, ethereal nose bursting with ripe fruit. Bold and full-bodied on the mouth, with unobtrusive rounded tannins. Ansj is a taste of the good life, to be enjoyed in company with good everyday food.
Ansj’ is a registered 460 Casina Bric trademark. The name meaning ‘like this’ comes from the Piedmontese dialect, which has Occitan/French influences. A wine like this, red and white, desired and designed by its producer, making no compromises involving processing or international varietals that could in any way taint its typical style.