BAROLO
Denominazione di Origine Controllata e Garantita
GRAPE VARIETY: Nebbiolo
100% (Michet).
PRODUCTION
AREA: Comune of Monforte
d’Alba – subappellation Castelletto. Soil type here is called ‘Elveziano’ and is best
described as marine deposits that have been pushed upwards to today’s
altitudes, showing traces of fossils from the Miocene, lime, clay and sand.
Very rich in minerals and live lime.
VINEYARD
TRELLACING: Low
Guyot system on hills with good inclines (40-50%) with south-est exposure.
YIELD
PER HECTARE: 45 hectolitres.
VINIFICATION:
Soft
pressing of the hand-harvested grapes with destalking, followed by
fermentation in temperature controlled tanks at 30/32 degrees C (86/88 F).
The skins are macerated for 10 days and the wine is racked when
fermentation has been completed.
MATURATION:
After malolactic fermentation in december, the wine
is poured in barriques (partly new and partly of II and III passage).
It is decanted once a year and after 24 months is poured in cement tanks
and bottled in the following spring.
SENSORY
CHARACTERISTICS: Garnet-red in color with ruby reflections. An intense
odour with clean scents of roses, vanilla, roasted hazelnuts, licorice,
tobacco and cinnamon. Fruity clean scents with strawberry and mulberry
flavour.
A full, elegant and austere flavour with a good body and recurring
olfactory sensations. The
perfectly blended hints of fruits and wood are extremely appealing.
FOOD
MATCHES: With its big structure, this wine is particulary adapted to main courses
of red meats, braised dishes and game in general. An ideal accompainement
for cheeses.
SERVING TEMPERATURE: 18 degrees
C.
CELLERAGE:
It is recommended that the bottle be laid down in a
cool, airy place protected from all sources of light and far from noises
and vibrations.
LANGHE
NEBBIOLO
Denominazione di Origine Controllata
GRAPE
VARIETY: Nebbiolo 85% - Merlot 15%
PRODUCION
AREA: Comune
of Monforte d’Alba – subappellation Castelletto. Soil type here is
called ‘Elveziano’ and is best described as marine deposits that have
been pushed upwards to today’s altitudes, showing traces of fossils from
the Miocene, lime, clay and sand. Very
rich in minerals and live lime.
VINEYARD
TRELLACING: Low Guyot system on hills with good inclines (40-50%)
with south-est exposure.
YIELD
PER HECTARE: 50 hectolitres.
VINIFICATION:
Nebbiolo
and Merlot are vinified separately due to diverse harvest timing. Gentile
destemming and soft pressing of hand harvested grapes, fermentation in
stainless steel temperature controlled tanks at 30/32
degrees C (86/88 F).
Maceration for ten days
before the wine is separated from the skins.
MATURATION:
In the end of December, immediately after malolactic fermentation has
started, the wine is transferred into is poured in barrols
for 12 months, then mixed before bottling.
SENSORY
CHARACTERISTICS: Lively garnet red, with a
very decisive appearance at the nose of dried fruit and raspberries.
Exceptional balance on the palate, of velvety tannins and similar
sensations as already announced at the nose.
FOOD
MATCHES: Wine of important body, well paired with main
courses of red or braised meats and game.
Also fine with Piedmont ‘Toma’ cheese.
SERVING TEMPERATURE: 18 degrees
C.
CELLERAGE:
It is recommended that the bottle be laid down in a
cool, airy place protected from all sources of light and far from noises
and vibrations.
ALNA
ROSSO
Denominazione
di Origine Controllata
GRAPE
VARIETY: Merlot
90% - Nebbiolo 10%
PRODUCION
AREA: Comune of Monforte d’Alba – subappellation Castelletto. Soil type
here is called ‘Elveziano’ and is best described as marine deposits
that have been pushed upwards to today’s altitudes, showing traces of
fossils from the Miocene, lime, clay and sand.
Very rich in minerals and live lime.
VINEYARD
TRELLACING: Low
Guyot system on hills with good inclines (40-50%) with south-est exposure.
YIELD
PER HECTARE: 50 hectolitres.
VINIFICATION:
Nebbiolo and Merlot are
vinified separately due to diverse harvest timing.
Soft pressing of the hand-harvested grapes with destalking, followed by
fermentation in temperature controlled tanks at 30/32 degrees C (86/88 F).
The skins are macerated for 10 days and the wine is racked when
fermentation has been completed.
MATURATION:
After malolactic fermentation in december, the wine is poured in barrols
for 12 months. Merlot and Nebbiolo are mixed before bottling.
SENSORY
CHARACTERISTICS: Red
Ruby in color, intense and spicy at the nose, with pleasant sensations of
blackberries, dried plums, wild strawberries and black currants on the
palate. A wine of substantial
body and impressive personality.
FOOD MATCHES: A
well structured wine with high affinity to meat based first courses and
best with traditional oven roasted meat dishes.
SERVING TEMPERATURE: 18 degrees
C.
CELLERAGE:
It is recommended that the bottle be laid down in a
cool, airy place protected from all sources of light and far from noises
and vibrations.