Langhe Nebbiolo Docg
Soil: The soil is mainly made of limestone with some layers of clay: a compact soil, able to give structure to the grapes and the wine.
Exposition: South – East
Altitude: from 230 to 260 meters above sea level
Vinification: the Nebbiolo grapes to produce this wine are harvested by hand in small baskets. In the cellar, after the soft pressing with removal of stems, the juice is fermented in large steel containers at temperatures below 28-30° C. The maceration lasts for about 12-13 days, it an immersed cap and accompanied by periodic pumpovers.
Maturation: after racking, the new wine goes in large Slavonian oak barrels, where it remains for about 7-8 months until bottling.
Bottling: in the summer of the year following the harvest of the grapes, the Langhe Nebbiolo is finally bottled. It remains in the cellar for another 5-6 months to refine before being released in the market.
Tasting Notes:from the organoleptic point of view, the Langhe Nebbiolo expresses the noble character of the prestigious vineyards of origin: a intact garnet red color with good intensity and beautiful hues; fruity scents such as raspberry and red fruit jam with spices reminiscent of cinnamon and green pepper; the taste is rich, dry, persistent, beautiful personality and pleasant tannins.
Food Pairings: Langhe Nebbiolo, with its remarkable versatility, could accompany the whole meal. But, in practice, it prefers meat dishes with good structure; salame cotto, pasta with meat sauce, roasted or grilled red meats and medium-aged cheeses.