The Nebbiolo, surely the most prestigious and aritocratic variety of Italy, is cultivated in Piemonte from centuries, only on the foothills of the Barbaresco, Treiso and Neive districts where the ground is particulary rich of organics substances. Therefore the plant is strong with a rapid growth and requires particular criterions of pruning.
Following up the harvest that happens troughout the three weeks of October, according with the climate, the most is fermented at 28°-30° C for 15-20 days in stainless steel vats with several remouages. After being racked off the wine stays in vat till the end of next September when the ageing in 110 HL french oak barrels starts for at least 12 months.
Fruity with tannic long finishing when young, the Barbaresco gains an intense, extraordinary complex bouquet, with clear notes of violet and goudron taste ample and a warm and caressing taste when matured.
Oltre 12 years
18°- 20° C
Sing, maceration process at controlled temperature in programmable machines.
It goes well with red meat, roastbeef and wildgame. It is also suitable
with matured and spicy cheeses.