Denomination: Langhe D.O.C.
Grape variety: Nebbiolo
Soil: clayey, calcareous
Exposure:south, south-east, south-west
Vines per hectare: 4,000
Type of farming: guyot
Harvest: october
Vinification:
Freshly harvested and sorted grapes from the vineyard are transported to the cellar
where it is quickly destemmed, softly crushed and sent to the barrels
temperature-controlled barrels for fermentation. This takes place at a controlled temperature of between 25° –
27° for about 8 to 12 days during which periodic pumping over is carried out in order to
extract the colour and all the trace elements from the skins. When
when all the sugar has been transformed into alcohol, the wine is drawn off and decanted into the same casks
thermo-conditioned at a temperature of around 20°, thus enabling the spontaneous start
of malolactic fermentation.
Aging:
Ageing takes place in wooden barrels of various sizes.
Tasting Notes:
Colour: ruby red with orange highlights.
Bouquet: intense ethereal and pleasant with floral and fruity notes and hints of spices and oak.
Taste: full, elegant and austere with good body and soft, enveloping tannins.
Pairings:
Ideal with important first courses such as classic meat-filled ravioli and tajarin, red meat dishes, boiled and braised meats.
It is an ideal companion for game and all cheeses.
Serving temperature:
Between 18° – 20° C
Duration of the wine:
5/8 years