Grapes: Nebbiolo
Pruning type: Bower and espalier
T/ha: 9
Annual production of bottles: 22.000
Harvest: First week of october
Vinification: Destemming, maceration for two weeks in stainless steel
Aging: 15 months in total, 12 months in concrete and 3 months in bottle
Bottling: Minimum filtration with technical cork stopper / screw cap
Alcohol: 13 % Vol
Total acidity: 6,5 g/L
pH: 3.5
Canavese Nebbiolo DOC
Organoleptic notes
Colour: Pale garnet red
Smell: Floral memories that turn towards violet and ripe cherry, spicy nuance and soft balsamic hints
Taste: Fresh and complex, a full tannin that begins to evolve, showcasing the best of ripe and balsamic notes
Food pairings: It is a structured and complex wine that needs succulent and slightly spiced dishes such as a plate of rigatoni with wild boar souce
Nature pairings: Stelvio Pass (BZ)
Organoleptic notes
Colour: Pale garnet red
Smell: Floral memories that turn towards violet and ripe cherry, spicy nuance and soft balsamic hints
Taste: Fresh and complex, a full tannin that begins to evolve, showcasing the best of ripe and balsamic notes
Food pairings: It is a structured and complex wine that needs succulent and slightly spiced dishes such as a plate of rigatoni with wild boar souce
Nature pairings: Stelvio Pass (BZ)
Concrete tanks
The concrete tanks since the first half of the 50’s are the masters in our cellar as a refinement method for red wines. Excellent material thanks to its interesting distinctiveness: one for example is its natural micro-oxygenation, constant and gradual with the outside unlike steel and wood which can sometimes be affected by thermal shock.
Furthermore, it does not release any type of scent to the wine, thus allowing the maximum expression of the grape variety without modifying its organoleptic characteristics.
