Il Mio Vinciarett 12%

The story of Vinciarett began in 1950, when Clemente Guasti, created a rosé from Barbera grapes in Nizza Monferrato, in the heart of Piedmont. His idea was to capture a different expression of Barbera: its freshness, fragrance and delicate character. He used the free-run juice released by the grapes in the traditional harvesting tubs, known locally as big once, before pressing. This was the origin of “Il Mio Vinciarett”, presented in a distinctive, slender Rhine-style bottle. The new interpretation includes a portion vinified in amphora, while remaining faithful to the freshness and approachable character of the original.