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Langhe Nebbiolo Amphorae

IN THE VINEYARD
Grape variety________
Vineyard____________
Color_______________
Designation of origin__
Soil_______________
Age of vines_________
Density____________
Yield per hectare_____
Training system______
Grubbing___________
Harvest____________
Certification_________
Nebbiolo
Selection of grapes from different vineyards in Dogliani
Red
D.O.C. Langhe Nebbiolo
Limestone, blue tufa
19 years
5.500 plants per hectare
50 quintals
Guyot
Mechanical
Manual in the last ten days of September/first ten days of October
Organic, natural manure, treated with verdigris and sulfur

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IN THE CELLAR
Maceration
and fermentation
_____

Filtering
and clarification
______
Yeasts______________
Ageing_____________

Natural fermentation in amphora without added yeasts with manual punching

None
Native
11 months in amphora and 2 months in bottle
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.
Tasting temperature: 17 ° C, wine for aging.


AT THE TABLE                                                                                                                       
Red meats, game, octopus.