Torbido Cascina Ebreo 2016
Serve at: 16°-18°C
Glass type

Torbido Cascina Ebreo 2016

EBRVITOXX
Last items in stock
€65.00
Tax included

Cascina Ebreo's Torbido is a wine that has made history, for its quality and for its counter-tendency to boast of noble denominations. Peter Weimer made it unique and inimitable; this is the new version of Matteo.

It is made with the most prestigious local grapes in purity, coming from a prestigious MGA called Ravera.

The vinification is spontaneous thanks to the use of indigenous yeasts, it takes place in steel with 50 days of maceration on the skins. Aging for 4 years in used tonneaux and a further two years in the bottle. Elusive and austere, it does not hide its unique character and does not fear judgement. Few bottles produced for a wine that does not want to boast of the grapes from which it is born and is already unobtainable as soon as it comes out!

Cascina Ebreo - Reva Srl - La Morra

Cascina Ebreo Cantina

Cascina Ebreo was born from the idea of ​​a Swiss computer scientist, Peter Weimer, who moved to the Langhe with his wife to revive an old farmhouse and its vineyards, in a strong desire to return to the origins. This is how Cascina Ebreo, despite being in one of the most prestigious crus of Barolo, the Ravera, does not live in obsequious veneration of the denomination but bottles authentic and honest wines.

"We fight not to have defects. Those we cannot avoid, we accept and defend them."

In the 90s he was seen as an anarchist of Barolo. Able to spend 700 hours a year in the vineyard for only 2 hectares, he took care of the plants in a maniacal way. His innate curiosity drove him to make wine and experiment, his wines are unique, out of the box and able to rekindle curiosity in even the most tired palates. Peter leaves Cascina Ebreo after being surrounded by friends, oenologists, acquaintances and enthusiasts. His work was the beginning that still continues in the hands of the free winemakers who work today the lands of Cascina Ebreo.

"Pete's work, hitherto pioneering and solitary, becomes a shared lesson: the possibility of looking at the Langhe as a field of experimentation, as a gym to produce wines that do not want to reproduce themselves, reiterating the obvious , but become yourself. "

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