Langhe Nebbiolo

In the vineyard

Grape variety: Nebbiolo

Vineyard: Selection of grapes from different vineyards

Exposure and altitude: South / 480 m.

Soil: Limestone, blue tufa

Year of planting:21 years and e 7 years

Density: 5.500 plants per hectare

Yield per hectare: 50 quintals

Breeding system: Guyot

Weeding: Mechanical

Harvest: Manual in the last decade of september /first decade of octobre

Certification: Organic

In the basement

Maceration and fermentation: Natural fermentation without added yeasts with manual pumping

Filtration and clarification: None

Yeasts: Native

Refinement: 18/20 months in large oak barrels/tonneaux and after in the bottle

Bottles per year: 7.000 bottles

Organoleptic characteristics

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 grape, so conspicuous in many wines in the Barolo area, gives way to softer, silkier tannins, enhancing quaffability and roundness.

Pairings

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.