Price range: €40.00 through €96.00
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
Colore: rosso granato
Olfatto: intenso e caratteristico
Gusto: asciutto, pieno, armonico
Temperatura di servizio: 18-20°C
Abbinamenti consigliati: si accompagna bene con il riso (in
particolare risotti), selvaggina, formaggi stagionati / piccanti.
| Year | 2014, 2018 |
|---|
SoldName: Hedgehog
Denomination: Dolcetto d’Alba DOC Superiore
Grape variety: Dolcetto 100% Harvest: by hand in boxes
Vinification: crushing and immediate start of fermentation in thermoconditioned steel tanks. Fermentation for about 7 days with manual punching down and regular gravity pumping over. Post-fermentation maceration for 20 days.
FML: steel
Aging: minimum 12 months in steel. Production: approximately 4 000 to 5 000 bottles per 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: 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: 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