Grapes
Langa Grape Variety
Area
Barolo and Barbaresco’s area
Soil type
Blue-gray calcareou marl
Exposure and altitude
South-west, west - Medium hills
System
Guyot 4.400-5.000 plants/ha
Harvest
September
Gradation
13,5% vol
Temperature
15-16 °C
Size
0,75 L
Technical notes
Vinification: the fermentation takes place at 30° C in steel tanks with frequent pumping-over process in order to optimize the extraction of colour. Nebbiolo is then immediately separated from the skins, while Barbera remains in contact with them for a week. The different maceration process applied to Barbera and Nebbiolo perfectly combine the tannin and elegant bouquet of Nebbiolo together with the fresh and smooth taste of Barbera.
Ageing: the two wines are aged separately for a few month, partly in Allier-oak small casks, partly in Slavonian oak casks. After 8 months the two wines are blended and further aged for 4 months in large oak casks.
Tasting notes
Ruby red colour with garnet reflexes. The bouquet is reminiscent of underbrush (red currant, blackberry, blueberry), prune jam, licorice, with nuances of chocolate and toasted coffee. On the palate the sweet and smooth tannins of Nebbiolo give volume, roundness and mingle with the acidity of Barbera, giving freshness and sapidity to the aftertaste.
Pairings
Pleasant accompaniment throughout the meal. Perfect companion to flavourful starters, white and red meats, fresh and mild aged cheeses.
