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Our wines

Langhe Nebbiolo DOC

Grape variety: Nebbiolo.

Production area: Piedmont - Langhe, municipality of La Morra, Annunziata district.

Resa per ettaro: on average 70/75 quintals of grapes per hectare.

Bottles produced:
2,000 but varies according to the vintages according to the quality of Nebbiolo.

Cultivation:
vertical trellised, Guyot pruning.

Wine making:
 Nebbiolo is a late grape, harvesting is normally done in October, but with increasingly hot years the harvest is becoming more frequent at the end of September. The grapes, harvested by hand in small airy boxes, are crushed and de-stemmed and fermented without the addition of selected yeasts. A few days before harvesting, we collect a few baskets of grapes to create the pied de cuve, a fermentation started with naturally occurring yeasts on the skins. During fermentation we proceed with manual repassing and pressing. After a maceration of about 15 days, it is drawn off and after having carried out the malolactic fermentation it begins the refinement in wood for about a year. It is bottled in the summer months without clarification or filtration.



Color:
garnet red.

Smell: scent of roses, red fruits and spicy notes.

Taste: elegant, structured, muscular for the young tannin but pleasant for the freshness.

 

Pairings: appetizers such as our raw meat “all’albese” or “vitello tonnato”, pasta, meat, cheese and salami.

Serving temperature: 18-20°C


Serving suggestion:
it is generally recommended to drink it over 8/10 years but has good ageing potential.


Alcohol content:
14-14,5% vol.