€16.00
Name: Riccinnebbia
Denomination: Langhe DOC Nebbiolo
Year: 2020
Variety: Nebbiolo 100%
Vinification: pressing and immediate fermentation in steel
tanks and oak tonneaux of different capacities, without
temperature control. Fermentation for about 7 days with
manual punching down and regular gravity pumping over.
Post-fermentation maceration for 20 days.
Ageing: about 12 months in oak of different capacities.
Colour: ruby red
Bouquet: intense, with vinous features, berries, spices,
balsamic notes
Taste: soft and fleshy on the palate, it shows acidity and
cohesive tannins, pleasantly bitter
Service temperature: 16-18°C
Recommended pairings: vegetable appetizers, cold cuts,
red meats, risotto, mushrooms and legumes.
Name: Stёrmà
Denomination: Nebbiolo d’Alba DOC
Year: 2019
Variety: Nebbiolo 100%
Vinification: destemming and cold maceration for a few
days. a freddo per alcuni giorni. Alcoholic fermentation in
thermocontrolled steel tanks for about a week.
Post-fermentation maceration for 10-12 days in order to
obtain the greatest extraction of aromatic and phenolic
substances.
Ageing: 14 months in barrels of different capacities
Name: Ricciaia
Denomination: Dolcetto d’Alba DOC
Year: 2019
Variety: Dolcetto 100%
Vinification: pressing and immediate fermentation in steel
tanks and oak tonneaux of different capacities, without
temperature control. Fermentation for about 7 days with
manual punching down and regular gravity pumping over.
Post-fermentation maceration for 20 days.
Ageing: about 12 months in oak of different capacities.
Name: Ravera
Denomination: Barolo DOCG
Variety: Nebbiolo 100%
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: Daje Mach
Denomination: Verduno Pelaverga DOC
Variety: Pelaverga Piccolo 100%
Vinification: destemming and cold maceration for 72 hours,
with 2 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.
Ageing: 10 months in wooden barrels of different capacities.