With the term Cuvée we want to highlight how the bases for these products are specially selected lots among the aged base beers of our cellar. Through constant tastings over time of dedicated maturations, we have in fact identified which barrels (or blends among them) to dedicate to maceration with fruit additions from our region of Emilia Romagna.
A wild sour ale obtained by macerating two different varieties of Vignola duroni (one sweeter and more juicy, the other more sour) in a beer previously aged in oak with Brettanomyces Bruxellensis, with contamination of yeasts and bacteria present in the our collection. The result is a ruby-colored beer with fruity notes of cherry, a pronounced freshness of white fruit, a spicy hint, sour from marasca cherry and leather. A subtle acetic presence interpenetrates with the complexity conferred by the wood.
Daniel –