NEBBIOLO D’ALBA D.O.C.
After the harvest, strictly by hand, in October, the Nebbiolo grapes are pressed to separate the stalks from the grapes and fermented with the skins. Fermentation takes place in steel or vitrified cement barrels for about 10 days at a temperature of 26-28 ° C. During this period, the skins and pips release color and tannins. After fermentation, the wine with still the skins is pressed to separate the solid part from the liquid part and put it to rest. It is then decanted to remove the lees and after about 2 months it is placed in wooden barrels to carry out tartaric stabilization and second fermentation (malolactic fermentation). After 8 months the wine is ready to be bottled and left to rest.
Organoleptic Characteristics: The scent is elegant, delicious, with blackberry and floral aromas. Typical Nebbiolo aroma with hints of spices and coffee.
Characterized by a beautiful intense ruby red color with garnet reflections.
On the palate it is excellent, elegant, medium to full body and very balanced with soft tannins and a delicious finish. Interesting flavor of ripe Nebbiolo grapes and a perfect nose-palate affinity.
Grape: Nebbiolo 100%
Production Area: Roero – Langa
Harvest Period: October
Yield per hectare: 100 q.lli Ha grapes
Vinification: Fermentation takes place in steel or vitrified cement barrels for about 10 days at a temperature of 26-28 °C
Refinement: wooden barrels
Alcohol: 13.50% – 14.50%
Aging: 5 - 7 years
Serving Temperature: 18-20 ° C.