NEBBIOLO D'ALBA D.O.C
It is a selection of grapevine cultivated on vineyards in the municipality of Canale and Castellinaldo d’Alba’s.
Exposure: South - south/east
Grapevine: 100% Nebbiolo.
Soil Type: Calcareous marl and sand.
Vinification:After an accurate hand selection, the grapes are pressed and fermentation begins at about 30°-32°C for 30/35 days in stainless steel tanks to continue with the submerged cap method for 20/30 days. Once the maceration of the skins is completed, the wine is racked.
Ageing: 18 months in Slavonian oak barrels followed by 24 months in bottle.
Tasting Notes: It has a light ruby red colour and a delicate, ethereal and pervasive bouquet with violet, wilting flowers, sweet spices, pepper, cloves and licorice overtones. It has a pleasantly bitterish and fruit-forward taste, velvety, wellorchestrated and harmonious.
Longevity: 15/20 years.
Alcohol Content: 13,5% - 14,5%Vol
Serving Temperature: 18°C.
Food Pairings: Roasted and grilled red meats, game meats, fondue with truffles, agnolotti, traditional white and red meat dishes combined with spicy sauces.
NEBBIOLO D'ALBA D.O.C
It is a selection of grapevine cultivated on vineyards in the municipality of Canale and Castellinaldo d’Alba’s.
Exposure: South - south/east
Grapevine: 100% Nebbiolo.
Soil Type: Calcareous marl and sand.
Vinification:After an accurate hand selection, the grapes are pressed and fermentation begins at about 30°-32°C for 30/35 days in stainless steel tanks to continue with the submerged cap method for 20/30 days. Once the maceration of the skins is completed, the wine is racked.
Ageing: 18 months in Slavonian oak barrels followed by 24 months in bottle.
Tasting Notes: It has a light ruby red colour and a delicate, ethereal and pervasive bouquet with violet, wilting flowers, sweet spices, pepper, cloves and licorice overtones. It has a pleasantly bitterish and fruit-forward taste, velvety, wellorchestrated and harmonious.
Longevity: 15/20 years.
Alcohol Content: 13,5% - 14,5%Vol
Serving Temperature: 18°C.
Food Pairings: Roasted and grilled red meats, game meats, fondue with truffles, agnolotti, traditional white and red meat dishes combined with spicy sauces.