| Country |
Italy |
| Region |
Piedmont |
| Wine Type |
Red |
| Grape Variety |
Nebbiolo |
| Vineyard Location |
Monforte d’Alba, altitude roughly 400 meters above the sea level |
| Soil |
Medium mixture, clay, silty, sandy |
| Training System |
Guyot |
| Vine Density |
4,000 vines per hectar |
| Yield Per Hectare |
8 tons per hectar |
| Vineyard Size |
4 ha |
| Annual Production (Bottles) |
3000 |
| Harvest |
Manual, 1st 10 days of October |
| Vinification |
20-25 days of skin contact in stainless steel tanks |
| Aging |
3 years in large Slovenian oak barrels |
| Organic Certifications |
|
| Environmentally Friendly |
|
| Alcohol Vol |
14.5% |
| Sugar Content |
1,25 g/l |
| Acidty |
5,89 g/l |
| Sulfphite content |
61 mg/l |
| Perlage |
|
| Color |
Garnet-ruby red, orange rims with aging |
| Aroma |
Complex, very elegant nose: ripe red fruit, strawberries jam, meaty notes, some foggy tertiary notes like bark and wet leaves. A hint of balsamic and black pepper. |
| Taste |
High spreading acidity and high velvety tannins. Long lasting aroma with great resonance nose-palate. Savory dry finish. |
| Taste Abbreviated |
Complex and pronounced nose, full body and elegant, silky tannins |
| Food Pairing |
Fine meat recepies. Roasts, braised meats, gently grilled, slow cooked meats, particularly beef. Truffle risotto. Fine mature cheeses |
| Food Paring Abbreviated |
Fine meat recepies, particularly beef. Truffle risotto |
| Suggested Cuisine Style |
Italian, French, Mexican, Caribbeean, Mediterranean, American, Brasilian, Argentinian, Japanese |
| Serving Temperature |
18° C |
| Sediment Traces |
Natural sediments may occur |
| Type Of Cork |
Natural cork |
| Standard Bottle Size (L) |
0.75 l |
| Carton Size |
6 Bottles Per Carton |
| Bottle Orientation in Carton |
Horizontal |
| Association |
|
