Year
2011
Grape Variety
Nebbiolo
Vineyard:
Cultivation system: Espalier cultivation – guyot pruning
Yield x hectare : 6500 kg
Soil: Clayey
Harvesting: manual, with small cases of 20 kg
Winemaking:
Fermentation case: stainless steel, temperature-controlled tanks
Fermentation temperature: 28/30°C
Fermentation length: 12/15 days
Malolactic fermentation at 20°C
Ageing: 36 months in oak barrels
Tasting Notes:
Colour: Ruby red with garnet reflection
Flavour: intense with vannilla and cocoa notes
Taste: full bodied, velvety and pleasantly dry
Serving temperature: 20°C
Food pairing: meat based dishes, cheese
Alcoholic content:
14,5% vol
Ageing potential: Excellent during 10 years following the grape harvest