€47.00 – €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 |
|---|
Name: Ricciaia
Denomination: Dolcetto d’Alba DOC
Variety: Dolcetto 100%
Harvest: manual in cases
Vinification: pressing and immediate fermentation in steel tanks with temperature control. Fermentation for about 7 days with manual punching down and regular gravity pumping over. Post-fermentation maceration for 20 days.
FML: in steel
Ageing: about 12 months in steel tanks Production: about 4 000 -8 000 bottles a year
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
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: 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
