AREA OF PRODUCTION
Altitude: 230 -370 m. s.l.m.
Exposure: South, South-West
Soil: white marl clayey- calcareous
Training system: Guyot
Grape Variety: Nebbiolo
Harvest: The grapes are handpicked usually the first decade of October (with small variations depending on the weather).
Fermentation and Maceration: in stainless steel tanks at controlled temperatures, not exceed values of 30°C, for a period of about 3 weeks
Malolactic Fermentation: Following the alcoholic fermentation, the wine is racked and undergoes a malolactic fermentation, which normally lasts a month.
Ageing: For the Langhe Nebbiolo aging is provided for about 12 months in oak barrels (50Hl), then in bottle before the selling.
Il LANGHE NEBBIOLO Deep garnet red in color; the nose reveals a beautiful and sensual fragrance with a rich complexity and intense floral component of violet and rose, and a very crisp red fruit, raspberry and strawberry, with notes of black pepper, cloves, and licorice.
Its taste is full and mellow, very balanced, with a nice tannic structure.
Wine characterized by elegance and finesse.
First year of production: 2012
Serving suggestions: pasta dishes with game sauces, roast and braised red meat, cheeses, but also easy dish and salamis.
Serving Temperature: 18°C.
Azienda Vitivinicola Rizzi - Via Rizzi 12 - 12050 - Treiso (cuneo)
Tel. +39 0173 638161 - Fax +39 0173 638935 - email: firstname.lastname@example.org