The Langhe Nebbiolo is produced in the zones of the Basarin, in the area of Neive. It is a historical and very prestigious vineyard. Its position on the border between the zone of Neive and Treiso, together with high altitude gives the wines a particular note of spices with a hint of licorice, as well as great complexity and a considerable structure. The vines are very young, about 15 years old.
The fermentation and the maceration of the skins normally takes about 14-18 days. No selected yeasts are used. The malolactic fermentation happens in French barrels coopered by Francois Frères in Burgundy. The wine stays in those barrels for approximately 14-16 months, half of this time on its lees. 25% of the barrels used for aging this wine are new, the remaining 75% have previously been used up to four times. There is no filtering and no fining prior to bottling.
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