Grape variety: Nebbiolo
Municipality: Neive
Subzone: Canova
Harvesting period: Early October, depending on the 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 several days.
Tasting notes
Color: Bright and lively garnet
Aroma: A bouquet with great personality, featuring scents of under-ripe fruit, spicy notes, licorice root, ginger, with the typical mineral and dusty nuances of Barbaresco, ending with a menthol finish.
Taste: Rich, full-bodied, and round, 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 Nebbiolo grapes, the alcoholic fermentation proceeds in the traditional 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 motion, enabling a significant extraction of mannoproteins, which results in cleaner aromas and increased elegance. Additionally, malolactic fermentation takes place during this process.
Subsequently, the wine is transferred into barriques (10-hectoliter barrels made of French Allier oak staves and Slavonian oak bottoms) and larger casks (Slavonian) of 1500 liters, where it spends 26 months aging. Finally, a pre-bottling phase lasting 1-4 months in steel tanks is carried out before bottling, followed by further aging in the bottle for several months.