Grape Variety: Nascetta 100%
Alcohol Content: 13% Vol
Serving Temperature: 10-12°C
Food Pairing: cold starters with vegetables, fresh cheeses, rice and pasa dishes with raw fish sauces, shellfish, white meats
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Langhe Doc Nascetta
Production Area: vineyards in locality Rivalta di La Morra
Type of Soil: limestone with sandy-clavey marl
Altitude: 400 mt/a.s.l.
Planting Year: 2012
Yield per Hectare: 80 hundredweight
Average Annual Production: 2.500 bottles
Harvest Period: first 2 weeks of October
Vinification: soft pressing; the juice is fined statically, without use of fining agents; the must ferments for 15-20 days at controlled temperature of 18-20°C; fermentation completed, the wine is transferred into steel tanks and left at low temperature no higher than 15-16°C; the wine is kept regularly in motion to facilitate maturation on fine lees until the end of Winter
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