A Barolo with remarkable longevity, freshness and body, thanks to the microclimate and the soils of the Additional Geographic Mention (MGA) Ravera, in the municipality of Novello. Personality and complexity.
GRAPE VARIETY: 100% Nebbiolo
VINEYARD: Additional Geographic Mention “Ravera”, municipality of Novello. Soil of Tortonian origin, made up of laminated Sant'Agata fossil marl. Calcareous, clayey and very deep, 400 m above sea level with south-easterly exposure. Typical espalier vineyards and Guyot pruning, average plant density of 4500 vines per hectare. The age of the vineyards varies from 20 to 35 years.
HARVEST: By hand, into crates, in mid-October, when phenolic ripening is complete.
GRAPE YIELD PER HECTARE: 8000 kg
VINIFICATION: Separate processing of the grapes picked in different parts of the vineyard. Destemming and temperature-controlled alcoholic fermentation in steel tanks, pumping over and delestage are made in variable manner following the course of fermentation.
50% percent of the total mass pass through long skins contact with submerged cap method.
Drawing off and spontaneous malo-lactic fermentation in stainless steel tanks.
AGEING: 38 months, at least 18 of which in 10 hectolitres oak barrels. Subsequent blending in stainless steel tanks, and bottling in august 2018.
Five months' bottle ageing before release for sale in the January 2019.
DESCRIPTION: Intense ruby red colour, elegant perfumes of subtle rose flowers shows up at the opening followed by intense scents of berries.
Bodied at the mouth, agile and fresh, elevated by precise juicy tannins, of great prospective.
Long lasting and persistent finale suggesting a great ageing potential.
Pair with very tasty main courses featuring boiled, braised and roast meats, game and mature cheeses. For the most curious tasters interesting is the pairing with dark chocolate.
SERVING TEMPERATURE: 18-20°C
ALCOHOL: 14.21 % alc. by volume
TOTAL ACIDITY: 5.76 g/L expressed in tartaric acid
SUGAR FREE DRY EXTRACT: 26 g/L
TOTAL SULPHUR DIOXIDE: 73 mg/L