Az. Agr. Ghiomo
Nebbiolo d'Alba Sansteu
 
Nebbiolo d'Alba Sansteu  
Zone of origin   From the vineyards of Sansteu and Fusot, which face south-east and grow on marly soils.
     
Technical characteristics   The vineyards are cultivated according to the classical Guyot method, with short trimming. By thinning out the fruit by 25-30% (depending on the age) should produce about 1.5 kg of fruit from each vine.
     
Winemaking   The grapes are harvested when already slightly over matured and put into small-perforated cages containing each up to 20 kg. When needed, we select the fruit by inspecting each bunch individually.  Within a few hours after the grapes have been harvested, they are transported to the winery and the pressing follows. Then a light carbonic cold steeping follows.  The fermentation is conducted under a controlled temperature of approx 30°C following frequent and delicate pumping over. The steeping on the dregs of pressed grapes is long (about 300 hours). The new wine is maintained in stainless steel tanks under a controlled temperature in order to allow the final alcoholic fermentation and subsequently the spontaneous malolactic fermentation. 
     
Ageing   The Nebbiolo d’Alba rests for 12 months in oak casks and then a further 6 months in the bottle in order to blend the great structure of this wine.
     
Organoleptic notes   Intense, ruby red colour with fruity, fresh and vinous bouquet.  Full bodied and well structured. Blended with a slight hint of Oak.  Very intense, round and persuasive aftertaste.
     
Gastronomic pairings   To be served with flavoursome main courses, game and cheese.
     
Serving & Keeping   The bottle has to be stored in a horizontal position and it is recommended to allow it to breathe at least 3 hours before serving. The ideal serving temperature is 18-20° C. This wine has excellent cellarage potential and it is suitable for long bottle ageing.

 

 

Ruit Hora   Nebbiolo d'Alba   Nebbiolo Langhe   Barbera d'Alba

 

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