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|Grapes||Barbera, Dolcetto, Neretta|
|Vineyard/Cellar Practices||Certified Organic, Low-Intervention/Natural Wine, Vegan|
Fausto and Cinzia Cellario are 3rd generation winemakers in the village of Carru on the western outskirts of the Langhe. They only work with indigenous Piedmontese grape varietals, and passionately adhere to local winemaking traditions both in the vineyard and cellar. The Cellario vineyards cover approximately 30 hectares between 5 different vineyard sites throughout the southern Langhe. Vineyard work is certified organic and all fermentations take place with native yeasts. Sulfur is only added in very small quantities at bottling if necessary. ‘Il Barrusco’ (“rough and tumble”) is a blend of barbera, dolcetto, and neretta, a little-known grape native to Piedmont that offers deep color and spicy tannins. Primary fermentation takes place in stainless steel before re-fermentation occurs in bottle. No sulfur is added and there is no disgorgement. Deep crimson in color, it opens with aromas of cured meat and struck flint, while the palate delivers generous dark red fruit, along with touches of spice and earthy barnyard. This bone dry red bubbly will take lambrusco lovers on a fun ride! A great option for pizza night, or paired with a charcuterie board. Certified organic, low-intervention/natural wine, vegan.