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|Profile||Concentration with aging on wood|
|Match with||Feather game, Soft cream cheese, clove- and cumin cheese, Red meat, Pasta, Lamb, strong Cheese, Pig, Game|
|Appellation||D.O.C. Nebbiolo d'Alba|
Violet red and shiny amaranth, it's beginning in the palate is smooth, when proud and direct tells in a whisper of violet, fresh chamomile, and menthol influences, ripped currant and medlar’s skin. With the same elegance, it envelops your mouth in a silky, graceful, soft way to leave vanilla memories on the aftertaste.
Vineyards: Monforte d’Alba, vineyards of the 1980s, 300/330 m. a.s.l. east exposition, 4500/5000 plants/ha.
Soil composition: clay, with blue marl.
Vinification: fermentation with the skins for 10/12 days in steel vats with a controlled temperature between 24/28°C. Spontaneous malolactic fermentation.
Refinement: in French oak (225 L) for 12 months.