€63.00 – €132.00
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
Colore: rosso granato
Olfatto: intenso e caratteristico Gusto: secco, strutturato, armonico
Temperatura di servizio: 18-20°C
Abbinamenti consigliati: si abbina a piatti locali a base ditartufo, selvaggina, formaggi stagionati / piccanti.
Il nome: “sto lét” in piemontese significa “questo letto” e se uno ha 100 anni ne ha sicuramente bisogno.
| Year | 2012, 2013, 2014 |
|---|---|
| Formato | 0,75 l, 1,5 l |
Name: Ravera
Denomination: Barolo DOCG
Variety: Nebbiolo 100%
Harvest: manual in cases
Vinification: destemming & cold maceration for a few days 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 tonneau
Ageing: minimum 18 months in oak Production: about 600-1500 bottles a year
Name: Bussia
Denomination: Barolo DOCG
Variety: Nebbiolo 100%
Harvest: manual in cases
Vinification: destemming & cold maceration for a few days. Fermentation in steel tanks without temperature control for about 7 days with regular punching down and pumping over. Post- fermentative maceration for about 25 days.
FML: in oak tonneau
Ageing: minimum 18 months in oak
Production: about 900 – 1300 bottles a year
Name: Faje ‘n Ross
Denomination: Freisa di Chieri DOC Superiore
Variety: Freisa 100%
Harvest: manual in cases
Vinification: destemming and fermentation in steel tanks and in oak tonneau of different capacities, without temperature control. Fermentation for 7 days with manual punch-downs and regular pump-overs. Post-fermentation maceration for 20days.
FML: in steel
Ageing: about 6 months in new barrels, 6 months in old barrels and about 2 months in steel tanks.
Production: about 2 000-3 000 bottles a year
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