Langhe Nebbiolo is a wine made with the same grapes used to obtain Barolo and the vineyard is also the same. However, it goes through a different wine-making process.
It is certainly a lighter wine than Barolo but just as delicate, elegant and suitable for ageing.
Work in the Nebbiolo vineyards starts in the winter with the pruning of the vines and goes on with allegation, cleaning and cutting of the branches and ending with harvesting during the month of October.
Ageing comes about in oak barrels for about a year, followed by bottling and a wait of at least 6 months in tilted bottles.
Colur: Very bright ruby red that tends to fade with ageing.
Fragrance: Delicate and fruity.
Taste: Dry, although dense – recalling fruit such as raspberries. Ageing, it becomes velvety and soft.
Temperature: 18 – 19°C.
Gastronomic’s combining: Fondues, risottos and meat dishes.
Harvest: Middle / End of October
Wine making: The wine-making goes through a light pressing and separating; fermentation at a maximum temperature of 26-30°C for
10-12 days and 2-3 remountings a day to leach the dregs. Nebbiolo
is a wine obtained with a lightly extracted fermentation
Maturity: In bottles
Ageing: In Slavonian tonneaux
Period of maturity: 10 months approx.
Bottle sized: 750 ml
Bottles produced (n°): 3.000 per year
Area of production: La Morra – Brunate
Vine: Nebbiolo da Barolo 100%
Altitude: 300 m
Solar Exposure: South West
Breeding kind: spalliera / guyot method
Soil: Gravely clay
Year plant: 1980 with following renewals
Surface: 1 hectare
Alcohol in vol (%): 14.00 % vol.
Total acidity: 5.1 g/L
Dry Extract: 29.4 g/
Sugar rate: < 1 g/L
Volative Acidity: 0,63 g/L
Total SO2: 55 mg/L