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Agápē Rosso

Wines

Agápē asks for patience: four years in barrique before it ever sees a bottle, unfiltered and unclarified at the end. It’s a blend of Barbera and Croatina from old vines on the Tortonian marl above Costa Vescovato, farmed organically by Daniele Ricci and hand-picked at the end of October. Fermentation happens on its own terms — spontaneous, in steel, macerating on the skins with no temperature control — before the long wait in wood. What emerges is ruby red, fruity and round, with well-integrated tannins and balanced acidity carrying dark and red fruit through an elegant, lasting finish. Pour it with braised or roasted red meats, tagliatelle with meat sauce, porcini, chicken liver, cold cuts, or a well-aged cheese.

Appellation: Vini Rossi

Type: Red, dry

Blend: 60% Barbera, 40% Croatina (varies slightly with vintage)

Wine Details:

Tasting Notes:
Color: Ruby red.
Bouquet: Fruity and round. Balanced and elegant.
Palate: Round in the mouth with well-integrated tannins and balanced acidity. Rich dark and red fruit, juicy but elegant, with a nice, long finish.
Alcohol: 15%.
Serving Temperature: 18-20° C (64-68º F).
Pairing: Red wine braised meats, roasted red meats, tagliatelle with meat sauce, porcini mushrooms cooked in oil with garlic and parsley, chicken liver dishes, cold cuts and mature cheeses.  

Vinyard Notes:
Production Area: Costa Vescovato, Piemonte.
Elevation: 300 meters (990 feet) a.s.l.
Exposure: South, southwest.
Soil: Tortonian Marl.
Training System: Guyot.

Winemaking Notes:
Harvest: End of October, by hand.
Vinification: Spontaneous fermentation in steel with maceration on the skins, without temperature control. Aging for 48 months in barrique, then in the bottle without filtration or clarification.