Grape variety: Nebbiolo 95% 5% Barbera/Freisa
Training system: pergola and espalier.
Yields per hectare: 90q
Maximum production of bottles per hectare: 6000
Harvest: mid-October.
Vinification: Rapid destemming-crushing of the grapes and immediate start of alcoholic fermentation. Maceration of 7-9 days in vitrified concrete. Racking and start of malolactic fermentation.
Aging: minimum 12 months in concrete. A fraction completes this refinement in large oak barrels.
Bottling: Minimum filtration and bottling with natural cork stopper. Refinement in bottle for about 2 months.
Alcohol: 12,5-13,5%Vol
Total acidity: 4,5/5,5g/L
pH: 3.4/3,45
Maximum total sulfur: 80mg/L
Shelf life: 3-6 years.
Canavese Nebbiolo DOC
Organoleptic notes
Color: High and medium color intensity shades. Typical of Nebbiolo. Brilliant ruby red.
Nose: Typical and natural aromas of Nebbiolo. Balsamic, spicy, pink notes.
Taste: acid in correctness, mineral, not too tannic, enveloping.
Pairings: ideal for appetizers, first courses with meat sauces, second courses with meat.
Organoleptic notes
Color: High and medium color intensity shades. Typical of Nebbiolo. Brilliant ruby red.
Nose: Typical and natural aromas of Nebbiolo. Balsamic, spicy, pink notes.
Taste: acid in correctness, mineral, not too tannic, enveloping.
Pairings: ideal for appetizers, first courses with meat sauces, second courses with meat.
Concrete tanks
The concrete tanks since the first half of the 50’s are the masters in our cellar as a refinement method for red wines. Excellent material thanks to its interesting distinctiveness: one for example is its natural micro-oxygenation, constant and gradual with the outside unlike steel and wood which can sometimes be affected by thermal shock.
Furthermore, it does not release any type of scent to the wine, thus allowing the maximum expression of the grape variety without modifying its organoleptic characteristics.
