Terroir: Nebbiolo is a very eclectic grape variety. It is able to extract many trace elements from hills with calcareous and clayey soil that enrich its texture, while picks fragrant and fruity aromas from soils rich in limestone and in fine quartz sands. This union causes a wine of great harmony and complete¬ness with a wide and immediate expression of the bouquet.
Vinification: The grapes, freshly picked, arrive in the cellar and are rapidly de-stemmed and gently pressed to extract from the skins and the outer part only the most noble and aromatic notes. Fermentation takes place at a controlled temperature, in thermo-conditioned tanks. Maceration lasts for about 8 days, during which the must is regularly and softly pumped over the grape dregs, to allow the juice to extract all the elements and the coloring material from the skins. The wine then is racked only when all the sugar is transformed into alcohol. The wine is then stored in stainless steel tanks or concrete tanks to preserve the freshness and the typical fragrant aromas.
The color is ruby red, with medium intensity. The fragrance combines the fruity aromas of raspberries to those ethereal and spicy of violet and vanilla. The taste is dry, balanced with fine and elegant tannins.
Because of its structure combined with the freshness of youth, is the ideal companion for typical Langhe appetizers, pastas, roasted or stewed meats and medium-aged cheeses.
Score: 87 PointsWine Spectator Author: Bruce Sanderson
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