€30.00 – €61.00
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
Colore: rosso granato
Olfatto: intenso e caratteristico Gusto: asciutto, pieno, armonico
Temperatura di servizio: 18-20°C
Abbinamenti consigliati: il Barolo è ideale da abbinare a piatti ed è perfetto anche in abbinamento alla pasticceria secca o il cioccolato
Il nome: gli “aculei” sono la difesa del riccio, nostro simbolo. La sua “corazza” lo rende imbattibile e lo protegge dai predatori così vuole presentarsi il nostro Barolo.
| Formato | 0,75 l, 1,5 l |
|---|
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: 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
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
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