This Nebbiolo is grown on the sunny and steep vineyards of the Roero region – in between the left bank of the Tanaro river and some areas in the nearby Langhe region – where full-bodied and fruity wines are produced. The loose and sandy soil is rich in minerals and gives to the wine heady perfumes and rich sensations which linger the mouth. Grape Variety: Nebbiolo subvarieties Lampia, Michet and Rosé.
Geographical location: vineyards spreaded out in different areas in the Roero region
Processing: the grapes are harvested only when fully matured and the vinification starts straight away when they get into the cellar. First it comes the destalking, soft pressing, follows a fermentation – which is tumultuous and takes place at about 28°C in stainless steel tanks – then it follows the maceration. This consists in leaving the must in contact with the skins and pips – according to the tradition. After racking, the ideal conditions for a perfect malolactic fermentation are created in the cellar.
Maturation and aging: the wine matures in big Slavonian oak barrels for at least 9 months – which give to the Nebbiolo a good balance, ripe tannins and a delicate and captivating bouquet; a short aging in the bottle follows before being sold.
Characteristics: garnet red colour with orange shades which get more evident with aging; its perfumes are delicate, ethereal, intense, round and lingering; the flavours are warm, full-bodied, complex, dry and harmonious. Ripe and complex tannins make the Nebbiolo a powerful wine.
Serving temperature: 16°-18°C
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