Langhe Nebbiolo is a wine that combines body and elegance, lends itself to aging and is one of the most representative grape varieties of our territory.
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.
Colour: Red not so intensive.
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 bottle
Ageing: In Slavonian tonneaux
Period of maturity: 6/8 months
Bottle sized: 750 ml
Bottles produced (n°): 4.000 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
Q.li of grapes for hectare: 100
Alcohol in vol (%): 14.03 % vol.
Total acidity: 4.83 g/L
Dry Extract: 26.3 g/L
Total sugar: <1.0 g/L
Volative Acidity: 0.48 g/L
Total SO2: 62 mg/L