Classification of Wine:
Red Still Wine
Vigneti Ferrere e Giacone, Treiso
Denominazione di Origine Controllata Garantita
Varietal: 100% Nebbiolo
Vineyard Designation: Langhe di Alba, outh-west exposure
Soil: clay-calcareous, siliceous; marl. 400 meters above sea level
Yield: 4.5 tons/ha
RS: .20 g/l
Sulfites: 73 mg/l
Winemaker: Marco Rapalino
Following their harvesting by hand in late September to October, the grapes are pressed and transferred into temperature-controlled stainless steel tanks. These vats are temperature controlled to 28 °C. Fermentation with maceration that varies depending on the year between, 15 and 21 days.
The cap is punched down every 2 hours for 2 minutes the first five days. Then for 2 minutes every 4 hours. In the last period for 1 minute each six hours.
Racking is done at the end of fermentation, the wine does not macerate on the skins after fermentation is over.
After racking they are left in steel tanks to undergo a second malolactic fermentation. After this is finished, they are placed in 5Hl wooden barrels to age for two years. The clayey-calcareous soil of the vineyards produces a long-lived and complex wine.
Garnet red, complex and elegant, reminiscent of violets and licorice, fresh and balanced in the characteristic power of this wine. Excellent with typical tajarin pasta with meat sauce or wild game with civet sauce.
TOC rating 96 points
Serving temperature 16-18 °C