my wines
Roero d.o.c.g.
Vineyard
Municipality: Monticello d’Alba (Roero).
Grapes variety: Nebbiolo 100%.
Exposure: South-East, South-West.
Soil structure: Mainly sand, and limestone.
Vine training: Guyot.
Altitude: 300-350 mt.
Harvesting method: Completely manual.
Harvesting period: First part of October.
Winemaking
After a careful selection we proceed with a soft pressing of the grapes aimed to obtaining only the noblest must. Following the traditional red vinification, maceration with the skins takes place for 18-20 days at a temperature of about 26° C in oak wooden vats. It completes malolactic fermentation before winter and it ages into new french tonneaux.
Aging: 12 months of new french oak tonneaux, stainless steel vats and bottle.
Alcohol content: 14% vol.
Format produced: 0,75 l. ; 1,5 l. Potential Ageing: More than 15 years.
Tasting notes
Sight: Bright garnet red, tending to pale orange with ageing.
Smell: Intense red fruit jam, wild berries and currants, floral aromas of geranium and violet, followed by intense spicy hints of pepper, dried rose and licorice.
Palate: Elegant and balanced, full-bodied wine. Velvety tannins and a good acidity make each sip rich and persistent.
Service notes
Ideal temperature: 16°-18°.
Ideal glass: Wide glass for red wines with good structure.
Pairings: Well paired with traditional Langhe dishes, such as fresh pasta starters with meat and sauces, specially when is still young, boiled meats, truffle, and mushrooms.
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