The wine is obtained from grapes Nebbiolo (in subvarieties Michet and Lampia) produced in the vineyards situated in Monforte d'Alba, Barolo and La Morra.
Altitude: 280 - 300 meters a.s.l.
Total surface: 1,2 ha
Type of the soil: clayey calcareous soil interspersed with sandy marls
System of growing: traditional Guyot
Density of system: about 5.500 grapevines per hectare
Yield per hectare: 80 quintals
Average age of the grapevine: from 15 to 50 years
Grape harvest: manual, realized in the middle of October.
The first year of production: 1963
Alcoholic gradation: 13,5% - 14,5% vol. in relation to the year.
Wine-making and ageing: Fermentation and maceration take place in tanks made of stainless steel thermo-conditioned for about 10 -12 days at 28-30°C temperature.
In the first part of wine-making take place manual punchings down of the cap followed by daily pumpings over. The malolactic fermentation takes place in steel and it is followed by an ageing in big casks made of oak from Slavonia for about 12 months. The bottling is realized in August of the second year following the grape harvest and before being commercialized it is aged in bottles for at least twelve months.
Curiosity: The organoleptic characteristics of this Langhe Nebbiolo are very “classic” due to both using of grapes from different vineyards and type of ageing in big oak casks. This wine of great elegance is able to endure in an excellent way many years of ageing in bottle.
CHARACTERISTICS OF DEGUSTATION
On view: intense garnet red with typical orange reflections.
Nose: delicate and pleasant, as prevalent notes it has the raspberry, the tobacco, the dried roses and cloves, with the ageing prevail secondary aromas very similar to those of Barolo.
Palate: pleasant and complete, with a tannic plot refined but persistent; an excellent acidity profile contrasts pretty well with an important alcoholic strength.
It's advisable to serve it in decanter and drink it at 18-20°C temperature.
Gastronomic combinations: It's advisable to consume it with flavorful and square dishes like main courses based on meats, such as “stewed wild boar”, braised meats and stewed meats; excellent also with the cheeses, from those of soft paste as the “Robiola” to delicate blue-veined cheeses.