Azienda Agricola Rinaldi Vini is located on the hills of Alto Monferrato, close to Acqui Terme, in the heart of one of the most precious areas of southern Piedmont. This family business was founded in 1961 by Oreste Rinaldi, and is run today by his son Andrea and his daughter Paola. The family has been producing wine for 40 years from their vineyards located on a particularly desirable area, with a favorable microclimate and a perfect southwestern exposure.
Owner & Winemaker Andrea Rinaldi
Currently Rinaldi has 20 hectares of vines (49.6 acres) - 19 hectares owned, 1 hectares rented. Their single vineyard Bricco Cardogno, planted to Moscato, is a vineyard that measures 2.5 hectares (6.75 acres) and was planted 40 years ago by Andrea Rinaldi's grandfather. It is located 240- 300 m above sea level, with limestone (tufa) soil. All grapes are hand harvested with extreme care - quality starts in the vineyard. The single vineyard Bricco Rioglio is planted with Brachetto grapes and is limestone based with 15-year-old vines (Bricco is a "tea cup" in local dialect).
Azienda Agricola Rinaldi Vini
Above all, wine is meant to bring people together, encourage conversation and be fun. If there's a quintessential "fun wine," it is certainly the sparkling, low-alcohol Moscatos made in Northern Italy...Their aromatics are stunning, and no one does a better job making these wines than Rinaldi. -Robert Parker, The Wine Advocate, Issue #201 - June 2012
La Bricca is a deep ruby red colored wine with violet hues. The bouquet is vinous and intense with ethereal aromas (typical of the Barbera grape) and scents of ripe fruit and spices. The wine is full bodied with very pleasant silky tannins. Long and harmonious with a good ageing potential.
POS Documents (shelf talkers, case cards, spec sheets, etc.)
"Bricca" means the top part of the hill. The soil is calcareous with tufa layers. The average age of the vines is 30 years. Vinification in stainless steel at 30 C° under temperature controlled conditions. There is a 5-6 days maceration period on the skins to extract as much color as possible. After the malolactic fermentation is completed, the wine is aged for about 8 months in new barriques of 225 liters before bottling.
Meat dishes, cheese and charcuterie.
To appreciate the wine at its best, the bottle should be left at least 24 hours at room temperature and opened 1 hour before serving.