Nebbiolo d’Alba DOC
SOIL: CALCAREOUS- MARLY
HARVEST PERIOD: OCTOBER
AGING: 1-2 YEARS
CHEMICAL ANALYSIS
ALCOHOL: 13.50% – 14.50%
SUGARS: 0-0.1 g / l
ACIDITY: 5.00 – 6.00 g / l
SULFUR: 50-80 mg / l
FEATURE: STILL
PRODUCTION PROCESS:
After the harvest, strictly by hand, in October, the 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 lees and after about 2 months it is placed in wooden barrels to make the tartaric stabilization and the second fermentation (malolactic fermentation). After 8 months the wine is ready to be bottled and left to rest in the bottle.
ORGANOLEPTIC CHARACTERISTICS:
Color: intense ruby red with garnet highlights.
Aroma: elegant, delicious, with aromas of blackberry and floral. Typical aroma of Nebbiolo with hints of spices and coffee.
Taste: excellent, elegant, medium to full body and very balanced with soft tannins and delicious finish. Interesting taste of ripe Nebbiolo grapes and a perfect nose – palate affinity.
Serving temperature: 18-20 ° C.
You can keep it for : 5-7 years.
ACCOMPANYING DISHES
Excellent to accompany , specially , main courses of red meat , stewed meat and plates of cheese