Serving temperature: 18-19° C.
Accompaniments: a great wine for roasts and game
VINEYARD
Vine:
Nebbiolo 100%
Vine training method: Guyot
Area of provenance: Communes of Treiso, Barbaresco and Neive
Soil: greyish calcareous marl, basic pH, poor in organic
substances and rich in minerals
Rootstocks per hectare: 4500
Yield per rootstock: 1.5 kg.
Harvest period: 3-4 October
HARVEST 2003
Fermentation: 12 months in contact with the skins, at 28-30° C.
Maturation: 12 months in 50-hl oak barrels Refinement: 10-12 months in the bottle
Alcohol content: 13,80
Total acidity: 6,0
pH: 3,50
Extract: 30,5 |