€19.00
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
Colore: rosso rubino con riflessi violetti
Olfatto: intenso, fragrante, con la sua caratteristica speziata Gusto: secco, fresco, vellutato, con il retrogusto di pepe nero
Temperatura di servizio: 14-18°C
Abbinamenti consigliati: salumi, formaggi semiduri, carni bianche tipo coniglio arrosto.
Il nome: “Daje mach” in dialetto piemontese vuol dire “dacci dentro”.
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
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: 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
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