€48.00 – €53.00
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
Colour: red granate
Bouquet: intense and characteristic Taste: dry, full, harmonious
Service temperature: 18-20°C
Recommended pairings: it goes well with local dishes based on truffles, game meat, aged / spicy cheeses.
The name: the name of the cru from which it comes
| Year | 2015, 2017, 2018 |
|---|---|
| Formato | 0,75 l, 1,5 l |
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
Name: Stёrmà
Denomination: Nebbiolo d’Alba DOC Superiore
Variety: Nebbiolo 100%
Harvest: manual in cases
Vinification: destemming and cold maceration for a few days. Alcoholic fermentation in thermocontrolled steel tanks for about a week. Post-fermentation maceration for 10-12 days in order to obtain the greatest extraction of aromatic and phenolic substances.
FML: in stainless steel tanks
Ageing: 12 months in combined barrels (one part is made of steel, thermocontrolled and the other part is made of oak) and 6 months in oak barrels (100%)
Production: about 9 000-12 000 bottles a year
Name: Adae
Denomination: Barbera d’Alba DOC Superiore
Variety: Barbera 100% Harvest: manual in cases
Vinification: destemming and cold maceration for 3 days. Vinification in steel tanks without temperature control for about 15 days with regular punch-downs and pump-overs. Postfermentative maceration for about 21 days.
FML: in oak tonneau
Ageing: 4-5 months in oak tonneau of 2 ̊ and 3 ̊ passage Production: about 900-1500 bottles a year
Name: Ricciaia
Denomination: Dolcetto d’Alba DOC
Variety: Dolcetto 100%
Harvest: manual in cases
Vinification: pressing and immediate fermentation in steel tanks with temperature control. Fermentation for about 7 days with manual punching down and regular gravity pumping over. Post-fermentation maceration for 20 days.
FML: in steel
Ageing: about 12 months in steel tanks Production: about 4 000 -8 000 bottles a year