GRAPE: 100% Nebbiolo
VINEYARD: Castellinaldo,
SOIL CHARACTERISTICS: Loose and basically sandy with a yellow colour.
HARVEST PERIOD:
Hand-picked from the beginning to mid October.
NO ARTIFICIAL IRRIGATION
WINESFICATION:
The yeast selected for alcoholic fermentation is added to the grapes that are harvested and pressed. This lasts for 15-18 days with frequent, long pump-overs in order to extract all the precious substances from the skin which are useful for ageing. After malolactic fermentation the wine is laid to rest in oak barrels.
AGEING:
In 25 hl oak barrels for 12-24 months
COLOUR:
Ruby-red, light in its youth, tends towards pomegranate tones as it matures.
Hand-picked from the beginning to mid October.
NO ARTIFICIAL IRRIGATION
WINESFICATION:
The yeast selected for alcoholic fermentation is added to the grapes that are harvested and pressed. This lasts for 15-18 days with frequent, long pump-overs in order to extract all the precious substances from the skin which are useful for ageing. After malolactic fermentation the wine is laid to rest in oak barrels.
AGEING:
In 25 hl oak barrels for 12-24 months
COLOUR:
Ruby-red, light in its youth, tends towards pomegranate tones as it matures.
BOUQUET:
Intense and delicate with dominant hints of pink, raspberry and violet, slightly spicy towards the end.
FLAVOUR:
Dry and lean, hot, full-bodied and harmonious, with some soft tannins, almost sweet because of refinement in wooden barrels; considerably persistent. (COMPLEX)
ABV:
13,5% vol.
SERVING SUGGESTIONS:
Tasty first courses, stewed meat dishes, mature cheeses.
SERVING TEMPERATURE:
18 °C
Intense and delicate with dominant hints of pink, raspberry and violet, slightly spicy towards the end.
FLAVOUR:
Dry and lean, hot, full-bodied and harmonious, with some soft tannins, almost sweet because of refinement in wooden barrels; considerably persistent. (COMPLEX)
ABV:
13,5% vol.
SERVING SUGGESTIONS:
Tasty first courses, stewed meat dishes, mature cheeses.
SERVING TEMPERATURE:
18 °C
