DOCG (DENOMINATION OF CONTROLLED AND GUARANTEED ORIGIN)
PRODUCTION AREA: LANGA
SOIL: CALCAREOUS- MARLY
HARVEST PERIOD: OCTOBER
AGING: 3 – 4 YEARS
ALCOHOL: 14% – 15%
SUGARS: 0-0.1 g / l
ACIDITY: 5.00 – 6.00 g / l
SULFUR: 50-80 mg / l
After the harvest, strictly by hand, in October, the Nebbiolo grapes are crushed to separate the stalks from the berries and fermented with the skins. The fermentation takes place in steel or vitrified cement barrels for about 10 days at a temperature of 26- 28 ° C. In this period the peels and grape seeds release color and tannins. After fermentation, the wine with the skins is pressed to separate the solid part from the liquid part and put to rest. It is then decanted to remove the dregs and after about 2 months it is put in barriques to carry out the second fermentation (malolactic fermentation) and where it will get the hint of barrique. After 6-8 months the wine is decanted into larger wooden barrels where it will remain 2 years before being bottled and made to refine for at least 3-4 months.
Color: intense ruby red with garnet shades.
Aroma: broad, intense with a pleasant bouquet of withered roses, violet, spices, tobacco and tar. The Nebbiolo grape is persistent, complex but austere.
Taste: versatile, dry, austere, medium to full body, elegant and excellent with persistent tannins and a pleasant finish. Harmonious and soft with hints of blackberry and spices. Typical taste of Nebbiolo grapes.
Serving temperature: 18-20 ° C.
You can keep it: for 10 – 12 years.
ACCOMPANYING DISHES Excellent to accompany main courses of red meat , games as wild porc , goose and ducks and different cheese