€19.00
Name: Daje Mach
Denomination: Verduno Pelaverga DOC
Variety: Pelaverga Piccolo 100%
Harvest: manual in cases
Vinification: destemming and cold maceration for 72 hours, with two pump-overs closed every day in a steel tank with a temperature control. The fermentation lasted about 9 days followed by a maceration of about 15 days.
FML: in steel
Ageing: 6 months in steel
Colore: rosso rubino con riflessi violetti
Olfatto: intenso, fragrante, con la sua caratteristica speziata Gusto: secco, fresco, vellutato, con il retrogusto di pepe nero
Temperatura di servizio: 14-18°C
Abbinamenti consigliati: salumi, formaggi semiduri, carni bianche tipo coniglio arrosto.
Il nome: “Daje mach” in dialetto piemontese vuol dire “dacci dentro”.
Name: Riccinnebbia
Denomination: Nebbiolo d’Alba DOC
Variety: Nebbiolo 100%
Harvest: manual in cases
Vinification: destemming with cold maceration for a few days in temperature controlled tanks. Alcoholic fermentation from 5 to 10 days with prolonged maceration to obtain greater phenolic and aromatic extraction.
FML: in steel
Ageing: from 10 to 16 months in oak barrels of different capacities.
Name: La Pipina
Denomination: Nebbiolo d’Alba DOC
Variety: Nebbiolo 100%
Harvest: manual in cases
Vinification: 30% of entire bunches + 70% of destemmed grapes go into the clay. Fermentation proceeds during 15-20 days
FML: in clay
Ageing: 11 months in clay
Production: 2300-2500 bottles a year
Name: STOLÈT
Denomination: Barolo DOCG,
Riserva Castagni
Variety: Nebbiolo 100%
Harvest: manual in cases
Vinification: destemming & cold maceration for a few days. Fermentation in French oak tonneau for about 10 days with regular punch-down and pump-overs. Post-fermentative maceration for about 3-4 weeks.
FML: in oak tonneaux
Ageing: minimum 18 months in oak Production: about 500-1500 bottles a year
Name: Secondine
Denomination: Barbaresco DOCG
Variety: Nebbiolo 100%
Harvest: manual in cases
Vinification: destemming & cold maceration for about 3 days, vinification in vertical French oak tonneau for 6 days with no temperature control. The cap was worked by regular punch-downs and manual pump-overs. Porstfermentation maceration for about 14 days.
FML: in steel tanks
Ageing: minimum 9 months in oak barrels
Production: about 700-900 bottles a year