Langhe Nebbiolo

Production The grapes are transferred from the vineyard to the cellar
as quickly as possible and manually selected for maximum results.
After pressing the grapes, the must is transferred to the steel tanks at a temperature
controlled, within which the alcoholic fermentation process begins for a period of approximately
6-7 days, at an average temperature of 28 ° C Subsequently, the délestage technique,
it allows to obtain color, aroma and extract tannins.
Maturation in bottle for about 6 months follows.

Alcohol 14%

Net dry extract 19 g/l

Total acidity 4,5 g/l

Tasting note:
A wine with a good structure that allows a maturation in bottle for 3-5 years. Intense red color of medium intensity with orange reflections. Particularly fruity aroma, notes of violet, raspberry and spices. The palate is enveloping with the presence of delicate tannins.

Pairings:
Tagliatelle with meat sauce or porcini mushrooms, red and white meats, grilled meats, game, medium-aged cheeses.

Service temperature: 18/20 °C