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sottoposto a pigiatura soffice
The winemaking reflects an uncompromising style: long macerations in stainless steel followed by a solemn 30-month aging in large casks of Austrian and Slavonian oak
the Parussi follows Massolino's traditional protocol—long maceration in oak vats and 30 months in large Slavonian oak casks—which enhances its naturally austere structure
it ages wisely in wood before completing its evolution with essential bottle aging
fanno parte dei Presìdi Slow Food e provengono dalle Cascine della Cooperativa “Frutto Permesso” che le coltiva con sistemi biologici integrati
Langhe Freisa 2024 | Prandi Barbera D'Alba sottoposto a pigiatura soffice
