NEBBIOLO 2020

Technical Profile
Following a manual harvest of Nebbiolo grapes, in the cellar the grapes are
destemmed and pressed. This is followed by a spontaneous fermentation in
large concrete tanks, at a temperature between 22°C and 28°c for about 15
days. This is followed by a soft pressing and ageing into large oak barrels for 10
months. Then 4 months of aging in bottle.
Tasting notes
Ruby red color with violet highlights that will tend to garnet. On the nose
persistent hints of flowers such as roses and violets and fresh fruit, but also
pepper, spices. In the mouth freshness, light acidity, elegant tannins.
Harmonious.
Perfect pairing
The Langhe Nebbiolo par excellence goes well with meat main courses, with
Piedmontese boiled meat. Going around the cuisines of the world, this wine
can be paired with Catalan dishes such as butifarra in the fresh, cocida and
blanca version. Moving further north to Sweden, it is perfect with rich dishes
such as Kantarellsoppa (chanterelle soup). A dish of African cuisine, in
particular Nigerian, is egusi (beef soup). In the United States of America,
Kansas City-style ribs (smoked pork ribs in a sweet and sour sauce). Then
traveling to New Zealand the Mutton birds with potatoes (the partridge).
Finally in Korea with the spicy Bossam (cabbage leaf rolls stuffed with pork and
vegetables).