Description
Tasting notes
Colour: red granate
Bouquet: intense and characteristic
Taste: dry, full, harmonious
Service temperature: 18-20°C
Recommended pairings: it goes well with rise (in particular
risotti), game meat, aged / spicy cheeses.
€95.00
Name: 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
Colour: red granate
Bouquet: intense and characteristic
Taste: dry, full, harmonious
Service temperature: 18-20°C
Recommended pairings: it goes well with rise (in particular
risotti), game meat, aged / spicy cheeses.
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
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
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
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