Canavese Rosso Etichetta Storica

Grape variety: historic Canavese vine (Croatina)
Training system: espalier and pergola
Yields per hectare: 80q
Maximum production of bottles per hectare: 7000
Harvest: first days of October (perfectly ripe grapes)
Vinification: pressing and destemming and start of alcoholic fermentation in maceration with skins and a part of stalks.
Aging: minimum 6 months between steel and large wood
Alcohol: 13 – 13,5% Vol
Total acidity: 5,5/6,5 g/L
pH: 3.45/3.55
Maximum total sulfur: 60mg/L

Organoleptic notes

Colore: tonalità alta e buona intensità colorante. Granata.

Olfatto: aromi tipici e naturali del Nebbiolo. Note balsamiche, speziate, tostate e di viola.

Gusto: acido in correttezza, minerale, non troppo, avvolgente, vellutato, intenso e persistente.

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