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Langhe Nebbiolo

IN THE VINEYARD
Grape variety________
Vineyard___________
Soil________________
Age of vines_________
Location and altitude_
Density____________
Yield per hectare_____
Training system______
Fertilizers__________
Treatments_________
Grubbing___________
Harvest____________
Certification_________
Nebbiolo
Selection of grapes from different vineyards
Limestone, blue tufa
10 years
South/480 m.
5,500 plants per hectare
50 quintals
Guyot
Natural manure and cropping with clover and tick-beans
Copper and sulphur
Mechanical
Manual in the last ten days of September/first ten days of October
Organic (ICEA)
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IN THE CELLAR
Maceration
and fermentation
_____
Filtering
and clarification
______
Yeasts______________
Ageing_____________
Bottles per year______

Natural fermentation with manual pumping

None
Native
24 months in large oak barrels and two years in the bottle
4.500
AROMA AND FLAVOUR                                                                                             
Garnet red in colour, fading slightly on the rim of the glass. The nose opens with varietal scents of faded rose, violet and damp soil, which then lead into spiciness. Soft as opposed to powerful on the palate, fine as opposed to tannic. In the tufa hills of Dogliani, the typical austerity of the grape, so conspicuous in many wines in the Barolo area, gives way to softer, silkier tannins, enhancing quaffability and roundness.


AT THE TABLE                                                                                                                       
Nebbiolo is one of the most versatile wines of all, capable of adapting dishes to its own characteristics and not vice versa. It gives of its best with red meat, braised, stewed or boiled, but this selection highlights its drinkability and pleasantness, which make it excellent with every course in a meal.