Grape Variety: Nebbiolo 100%
Alcohol Content: 14-15% Vol
Serving Temperature: 18-20°C
Food Pairing: game, red meats, stewed meats cooked in the same wine, seasoned cheeses
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"San Giacomo" Barolo Docg
Production Area: vineyards located in San Giacomo, Rivalta di La Morra
Type of Soil: mixed consistency tending to clavey
Alltitude: 400 mt/a.s.l.
Years of Planting: 1962
Yield per Hectare: 50-60 hundredweight
Average Annual Production: 1.700 bottles
Harvest Period: mid-October
Vinification: the must ferments on the skins for 10-15 days at controlled temperature no higher than 30°C; at least 4-6 daily pumping overs
Aging: 12 months in barriques; 12 months in 20/25 hl French oak barrels; bottling on the August of the third year after harvesting and aging for further 10-12 months
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