Price range: €48.00 through €92.00
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 | 2018, 2019, 2020 |
|---|---|
| Formato | 0,75 l, 1,5 l |
Name: Riccinnebbia
Denomination: Langhe Nebbiolo 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: Adae
Appellation: Barbera d’Alba DOC Superiore
Grape variety: 100% Barbera Harvest: by hand in boxes
Vinification: crushing and cold maceration for 3 days. Vinification in stainless steel without temperature control for about 15 days with regular punching down and pumping over. Postfermentative maceration for about 21 days.
FML: in oak tonneau
Aging: 4-5 months in barrique
Production: about 900 to 1,500 bottles per year.
Name: Stërmà
Appellation: Nebbiolo d’Alba DOC Superiore Grape variety: 100% Nebbiolo
Harvesting: by hand in crates
Vinification: crushing and cold maceration for several days. Alcoholic fermentation in temperature-controlled 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: steel
Aging: 12 months in the combined barrel and 6 months in large oak barrels
Production: approximately 7000 to 12000 bottles per 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