Barbaresco Faset Magnum

The Culassos bottle some of their Faset in magnum. This is the 2021, the same Barbaresco from their home cru in the larger bottle.

The family's method for the Faset is simple: about twenty days of fermentation in temperature-controlled steel, extra time on the skins, then around a year in a large French oak cask.

In Barbaresco, 2021 opened with a cold, snowy winter. According to the Enoteca Regionale del Barbaresco, the April frosts left the Nebbiolo untouched, and the good weather held into the second half of September. The big difference between warm days and cool nights at the end of the season carried the grapes to ripeness by early October.

A calm year for the cru, in the big bottle.