 |
|
 |
|
| Barbaresco D.O.C.G |
 |
|
| |
|
|
|
| Grape variety |
|
|
100% Nebbiolo |
| Production area |
|
|
Neive and Barbaresco area.
Cru vineyards Roccalini/Basarin/S.Cristoforo/Albesani. |
| Total surface of the vineyard |
|
|
Ha 3,90 |
| Sun exposition |
|
|
South/South-East |
| Soil |
|
|
Tortonian soil rich in blue siltuos marl. |
| Vine per hectare |
|
|
From 3800 to 5000. |
| Rearing system |
|
|
Guyot with 7-8 buds. |
| Grape harvest |
|
|
By hand in 2 qr. small cases. |
| Average yield |
|
|
55 hl. per hectare |
| Vinification |
|
|
in stainless steel tanks at 30°C for 20-21
days |
| Ageing |
|
|
in Slavonian oak casks for 2 years |
| Tasting notes |
|
|
Color : garnet red with orange hues |
| Bouquet |
|
|
violet, rose, forest fruits, mint, vanilla, red
currant. |
| Taste |
|
|
harmonious and velvety on the palate |
| Food pairings |
|
|
red meats, aged cheeses ( Castelmagno; Toma di
Langa ), game, pasta with meat sauces, venison. |
| Serving temperature |
|
|
18°C |
| Alcohol content |
|
|
13,5 - 14 % vol |
| Available formats |
|
|
cl. 37,5 - cl. 75 - cl. 150 - cl. 300 |