Grape Variety: Nebbiolo
Municipality: Neive
Subzone: Canova
Harvesting Period: Early October, depending on the level of phenolic ripeness and weather conditions.
Harvesting Method: Hand-picked in perforated crates to allow good aeration of the grapes. These crates are transported to a climate-controlled and dehumidified room where they remain for a few days.
Tasting Notes
Color: Bright and lively garnet
Aroma: Bouquet with great personality, featuring scents of spirit-fruit, spicy notes, licorice root, ginger, with the classic mineral and dusty nuances typical of Barbaresco, ending with a mentholated finish.
Taste: Rich, full, and rounded with elegant and fine tannins, complemented by a slight acidity that supports the structure. Seductive.
Food Pairings: Red meats, game
Serving Temperature:18°C
Vinification and Aging
After a gentle crushing of the Nebbiolo grapes, alcoholic fermentation proceeds in the classic way in steel tanks at a temperature of 30-32°C. Through eight daily remontages (pumping over), a maceration of 10-12 days is allowed. Following this, the must undergoes a three-month period during which the lees are kept in constant movement, allowing for a significant extraction of mannoproteins, resulting in cleaner aromas and increased elegance. During this process, malolactic fermentation also takes place.
Subsequently, the wine is transferred into barriques (10 hl French Allier oak casks with oak staves and Slavonian oak foudres) and 1500-liter Slavonian oak barrels, where it spends 26 months aging. Finally, a pre-bottling phase of 1-4 months in steel tanks is carried out before bottling, followed by additional aging in the bottle for several months.