€12.00 – €20.00
Name: Daje Mach – Vintage almost sold out
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”.
| Year | 2021 |
|---|
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
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: 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: Faje ‘n Ross – Vintage almost sold out
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