€40.00
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
Colore: rosso granato
Olfatto: intenso e caratteristico Gusto: secco, pieno, armonico
Temperatura di servizio: 18-20°C
Abbinamenti consigliati: si abbina a piatti locali a base di tartufo, carne rossa, formaggi stagionati / piccanti.
Nome: porta il nome del cru dal quale proviene
| Year | 2017, 2018 |
|---|
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: 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: 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