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Showing all 15 results

  • nebbiolo langhe riccinebbia

    Name: Riccinnebbia

    Denomination: Nebbiolo d’Alba DOC

    Variety: Nebbiolo 100%

    Vinification: pressing and immediate fermentation in steel
    tanks and oak tonneaux of different capacities, without
    temperature control. Fermentation for about 7 days with
    manual punching down and regular gravity pumping over.
    Post-fermentation maceration for 20 days.

    Ageing: about 12 months in oak of different capacities.

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  • Name: Stolèt

    Denomination: Barolo DOCG

    Variety: Nebbiolo 100%

    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.

    Ageing: minimum 18 months in oak

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  • Monvigliero

    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.

    Ageing: minimum 18 months in oak

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  • barolo

    Name: Bussia

    Denomination: Barolo DOCG

    Variety: Nebbiolo 100%

    Vinification: destemming & cold maceration for a few days
    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.

    Ageing: minimum 18 months in oak

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  • barolo la bioca

    Name: Ravera

    Denomination: Barolo DOCG

    Variety: Nebbiolo 100%

    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.

    Ageing: minimum 18 months in oak

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  • barolo Aculei

    Name: Aculei

    Denomination: Barolo DOCG

    Variety: Nebbiolo 100%

    Vinification: destemming and cold maceration for some days.
    Vinification in temperature controlled stainless steel tanks for
    7-10 days with regular pump-overs and délestages.
    Postfermentation maceration for about 20 days.

    Ageing: minimum 18 months in oak

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  • barbaresco

    Name: Secondine

    Denomination: Barbaresco DOCG

    Variety: Nebbiolo 100%

    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 with regular punchdowns and manual pump-overs.
    Porstfermentation maceration for about 14 days.

    Ageing: minimum 9 months in oak barrels

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  • barbaresco ronchi

    Name: Ronchi

    Denomination: Barbaresco DOCG

    Variety: Nebbiolo 100%

    Vinification: destemming & cold maceration for some days.
    Vinification in temperature-controlled combined tanks for
    about a week with regular pumping over, punching down and
    délestage. Postfermentative maceration for a couple of weeks.

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  • nebbiolo Sterma

    Name: Stёrmà

    Denomination: Nebbiolo d’Alba DOC

    Variety: Nebbiolo 100%

    Vinification: destemming and cold maceration for a few
    days. a freddo per alcuni giorni. 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.

    Ageing: 14 months in barrels of different capacities

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  • nebbiolo

    Name: La Pipina

    Denomination: Nebbiolo d’Alba DOC

    Variety: Nebbiolo 100%

    Harvest: manual in cases

    Vinification: The grapes are harvested two weeks after the
    harvest of the main vineyard. 30% of whole bunches are
    thrown into the amphora, the other part is destemmed by
    hand. Fermentation proceeds slowly in a heated room,
    malolactic fermentation takes place spontaneously together
    with alcoholic fermentation. The wine remains with the
    skins for 2 months and is drained before the Christmas.

    Ageing: 11 months in amphora

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  • verduno

    Name: Daje Mach

    Denomination: Verduno Pelaverga DOC

    Variety: Pelaverga Piccolo 100%

    Vinification: destemming and cold maceration for 72 hours,
    with 2 pump-overs closed every day in a steel tank with a
    temperature control. The fermentation lasted about 9 days
    followed by a maceration of about 15 days.

    Ageing: 10 months in wooden barrels of different capacities.

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  • Fajenross

    Name: Faje ‘n Ross

    Denomination: Freisa di Chieri DOC Superiore

    Variety: Freisa 100%

    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 20 days.

    Ageing: about 6 months in new barrels, 6 months in old barrels
    and about 2 months in steel tanks.

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  • barbera d'alba

    Name: Adae

    Denomination: Barbera d’Alba DOC Superiore

    Variety: Barbera 100%

    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.

    Ageing: 12 months in oak tonneau of 2˚ and 3˚ passage

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  • dolcetto alba

    Name: Ricciaia

    Denomination: Dolcetto d’Alba DOC

    Variety: Dolcetto 100%

    Vinification: pressing and immediate fermentation in steel
    tanks and oak tonneaux of different capacities, without
    temperature control. Fermentation for about 7 days with
    manual punching down and regular gravity pumping over.
    Post-fermentation maceration for 20 days.

    Ageing: about 12 months in oak of different capacities.

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  • barbera d'alba zabalda

    Name: Zabaldà

    Denomination: Barbera d’Alba DOC

    Variety: Barbera 100%

    Vinification: destemming with cold maceration for a few
    days in temperature controlled tanks. Vinification in steel
    tanks with control of temperature for about 8 days.

    Ageing: from 9 to 12 months in oak barrels of different
    capacities.

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