Langhe DOC Nebbiolo
south/south-east – 370 mt. a.s.l.
calcareous and clayey marl
wine training system
from half September to the beginning of October
Following a manual harvest of Nebbiolo grapes, in the cellar the grapes are destemmed and pressed. This is followed by a spontaneous fermentation in large concrete tanks, at a temperature between 22°C and 28°c for about 15 days. This is followed by a soft pressing and ageing into large oak barrels for 10 months. Then 4 months of aging in bottle.
Ruby red color with violet highlights that will tend to garnet. On the nose persistent hints of flowers such as roses and violets and fresh fruit, but also pepper, spices. In the mouth freshness, light acidity, elegant tannins. Harmonious.
The Langhe Nebbiolo par excellence goes well with meat main courses, with Piedmontese boiled meat. Going around the cuisines of the world, this wine can be paired with Catalan dishes such as butifarra in the fresh, cocida and blanca version. Moving further north to Sweden, it is perfect with rich dishes such as Kantarellsoppa (chanterelle soup). A dish of African cuisine, in particular Nigerian, is egusi (beef soup). In the United States of America, Kansas City-style ribs (smoked pork ribs in a sweet and sour sauce). Then traveling to New Zealand the Mutton birds with potatoes (the partridge). Finally in Korea with the spicy Bossam (cabbage leaf rolls stuffed with pork and vegetables).