Nebbiolo d’Alba-en
NEBBIOLO D'ALBA
VITIGNO
Nebbiolo 100%
PRODUCTION ZONE
The production zone of Nebbiolo d’Alba is located on the line separating two prestigious Piedmontese viticultural areas, the Langhe, with its calcareous-clayey hills, and the Roero, where the terrain is looser and rich in quartzose sand.
CULTIVATION OF THE VINEYARD
The low Guyot system on hills with good inclines and soils that are primarily sandy and clayey.
VINIFICATION
Soft pressing of the grapes harvested by hand, followed by removal of the stalks and fermentation in tanks at controlled temperatures. Skin contact lasts eight or nine days and the wine is racked when all the sugar has been transformed into alcohol.
MATURATION
One year of maturation, with six spent in Slavonian oak casks and small moderately toasted French oak barrels. Nebbiolo d’Alba is sent to the market beginning on November 30 of the year following the harvest.
SENSORY CHARACTERISTICS
Ruby red in color tending to garnet. Characteristic bouquet of violets, raspberries and dog roses. A flavor that is superbly balanced and elegant with tones similar to those registered on the nose.
FOOD MATCHES
With its big structure, this wine is particularly adapted to main courses of red meats, braised dishes and game in general. An ideal accompaniment for cheeses.
SERVING TEMPERATURE
16 – 18 degrees C. (61-64° F.)
CELLARAGE
It is advisable to lay down the bottles in a cool and airy place that is insulated from any source of light as well as noises and vibrations.
ANALYTICAL DATA
Alcoholic content: 13,50 – 14,00 %Vol.
Total acidity: 5,30 – 5,70 g/l
Total dry extract: 28,00 – 30,00 g/l
Residual sugars: 1,90 – 2,00 g/l
