Langhe D.O.C. Nebbiolo
southeast and west
METHOD OF CULTIVATION
4,000 vines per hectare
up to 10 t/he
The extraction of the most noble tannins
and the maintaining of ruby red color occurs thanks to
the maceration of grape must in small stainless steel fermenters between eight to ten days, resulting in an exceptional balance of the diverse components of this
4.5 grams per liter
This tannic yet balanced red gets its name from the Italian word for fog-"nebbia"- in reference to the dense fog in which its grapes are harvested during the month of October. A dry and elegantly-structured wine, it's nose features a bouquet of spices with the occasional floral notes.
60-65 degrees Fahrenheit (16-18 degrees Celsius)
Nebbiolo pairs well with heavier meat, stews, and well-seasoned cheese.