Langhe Nebbiolo has a ruby red colour that tends to garnet red with ageing. The aroma is clean and intense with floral and fruity hints, notably rose, raspberry along with peach notes. The taste is fresh, dry, enhanced by the right amount of sapidity.
GRAPE VARIETY
100% Nebbiolo.
VINEYARD AREA
4 hectares.
HARVEST
Beginning / mid October. The grapes are harvested by hand in perforated baskets, which hold around 18 kg and allow air to pass through the bunches. The pressing is soft. The grapes are then placed on a vibrating roller where they are cleaned of any insects and undergo an initial selection, eliminating the unsuitable fruit. The grapes are subsequently sent via a conveyor belt to the crusher-destemmer, which vibrates to perfectly and delicately separate the stalk from the fruit. The grapes are then softly pressed. Dried grapes and leaves are also eliminated with the stalks. This selection allows for a very clean working method.
FERMENTATION
Natural cold maceration for approximately one day. 8/10 days of fermentation, with automatic punching down in the first few days and pumping over at key stages in the process. Racking and gentle pressing to obtain only the best-quality wine. Natural malolactic fermentation in a temperature-controlled environment (20°C).
AGEING
12 months in stainless steel vats.
REFINING
In the bottle for 8-10 months in the cellar.
COLOUR
Ruby red that tends to garnet red with ageing.
BOUQUET
Clean and intense with floral and fruity hints, notably rose, raspberry and peach.
TASTE
Fresh, dry, enhanced by the right amount of sapidity.
ALCOHOL
From 13% to 14% Vol. (Depending on the vintage).
TOTAL ACIDITY
5 to 5.5 g/L approximately
SUGAR
<1 g/L
TO BE SERVED WITH
Ideal to enjoy with any meal. It particularly it pairs well with appetizers and main courses with fish and white meat.