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Vineyard area Monforte d’Alba Grapes Nebbiolo Exposure South-south/west Altitude 430 metres above sea level Soil Marly and chalky Training system Guyot Yield per hectare 6 tons Harvest Exclusively by hand, in the second half of October. Fermentation temperature 26 C° | Vinification and fining Fermentation and maceration at controlled temperature (betwee 26 and 28°C) in stainless steel vats last 15-18 days. Immediately after, the malolactic fermentation is naturally performed and followed by a fining in big Slavonian oak casks for 24 months. A further ageing in the bottle of several months is required. Tasting notes Appearance Intense garnet hue Bouquet Ethereal and outstandingly complex in its smartness. Ranging from floral and fruity notes of dried rose petal, cherry and plum to sweet and spicy hints of cinnamon and vanilla. The ending is rich and reminding chocolate and tobacco flavours. | Taste Voluptuous, charming and well-balanced, endowed with a remarkable structure and refined dusty tannins. The liquorice aftertaste is endless. Once tasted, you would never stop swallowing it to discover, at any time, new organoleptic sensations. Serving temperature 19°-20°C. Allow the wine to decant for at least one hour before pouring it. Glass Red wine glass Food coupling Red meat, ripe cheese |
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