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