The harvest takes place in mid October, the grapes are picked by hand and placed into perforade boxed for trasport to the wine cellar. The overall yield is about 60 quintals for hectare. The fermentation takes place in stainless steel tanks at regulated temperature 28 °C with frequent pumping over every day for period of 12-15 days. The new wine is then trasferred into 25 hettolitre new oak casks where it remains for 3 years. There are no filtration processes undertaken ad wine is fined in bottles. A powerfully masculine wine, with musky, autumnal tones reminiscent of rain-drenched woods-a deep, dark, throaty wine with cedar and liquorice emerging from the velvety feel. Pleasant fruit, firm tannins. Fresh finish.
Notes
Colour: Intense ruby with grenade nuances
Scent in perfume: Spiced, ripen fruits
Flavour: persistent and long, with a good alcoholic potential, mint
Best served at: 18-20C
Food matches: meat dishes, game, aged cheeses
Vineyards
Production area: Serralunga d’Alba
Height o.s.l.: 300 m.
Sun exposure: West
Vines per hectare: 4000
Farming: Gujot
Kg of grapes per hectare: 8000
Soil: Sandstone and Lequio’s marl
Year of implant: 1975
Surface: 0,7 Ha
Wine per hectare: 4500 l.
Production process
Harvest: second half of October
Vinifcation: traditional in steel tanks with frequent regular pumping-overs (5 minutes every 2-3 hours) following a soft pressing
Fining: in steel for the first 2-3 months
Vintage: 2006
Aging: 36 months in oak casks containing 20-25 hl – 6 months in bottle
Produced bottles: 4000
Ageing potential: 2011-2025
Chemical analysis
Extract: 28 g/l
Alcohol vol. (%): 14% vol
Sugar rate: 1,5 g/l
Total Acidity: 5,5 g/l
Questo post è disponibile anche in: Italian
