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Showing all 14 results

  • Name: Zabaldà

    Denomination: Barbera d’Alba DOC

    Variety: Barbera 100%

    Harvest: manual in cases

    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.

    FML: in steel

    Ageing: about 6 months in steel tanks Production: about 7000 -15 000 bottles a year

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    Zabaldà 2022

    13.00
  • 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

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    Ricciaia 2021

    13.00
  • 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.

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    Riccinnebbia

    16.0018.00
  • 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

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    Adae 2021

    18.00
  • Name: Faje ‘n Ross

    Denomination: Freisa di Chieri DOC Superiore

    Variety: Freisa 100%

    Harvest: manual in cases

    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 20days.

    FML: in steel

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

    Production: about 2 000-3 000 bottles a year

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  • Name: Daje Mach

    Denomination: Verduno Pelaverga DOC

    Variety: Pelaverga Piccolo 100%

    Harvest: manual in cases

    Vinification: destemming and cold maceration for 72 hours, with two 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.

    FML: in steel

    Ageing: 6 months in steel

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    Daje Mach 2020

    19.00
  • 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

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    La Pipina 2021

    20.00
  • 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

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    Stёrmà 2021

    19.00
  • 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

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    Secondine 2017

    40.00
  • Name: Aculei

    Denomination: Barolo DOCG

    Variety: Nebbiolo 100% (cru Castagni, cru Bussia, cru Ravera) Harvest: manual in cases

    Vinification: destemming & cold maceration for some days, vinification in steel tanks for about 7 days with temperature control, with regular punch-downs and manual pump-overs. Porstfermentation maceration for 20 days.

    FML: in steel tanks (3 lots separately)

    Ageing: minimum 18 months in oak (3 lots separately)

    Production: about 5000-7000 bottles a year

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    Aculei 2018

    30.0061.00
  • 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

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    Ravera

    47.0053.00
  • 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

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    Bussia 2018

    62.00130.00
  • Name: Monvigliero

    Denomination: Barolo DOCG

    Year: 2017

    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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    Monvigliero

    47.0096.00
  • Name: STOLÈT

    Denomination: Barolo DOCG,
    Riserva Castagni

    Variety: Nebbiolo 100%

    Harvest: manual in cases

    Vinification: destemming & cold maceration for a few 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 tonneaux

    Ageing: minimum 18 months in oak Production: about 500-1500 bottles a year

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    Stolèt 2012

    63.00132.00