| Type |
Barbaresco. d.o.c.g.
|
| Cru' |
Nervo.
|
| Town |
Treiso.
|
| Altitude |
340 m. s.l.m.
|
| Solar Exposure |
South –East.
|
| Vine |
Nebbiolo (Lampia, Michet).
|
| Breeding kind |
Arched-cane Guyot system.
|
| Ageing |
The one year of ageing takes place partly in traditional medium-sized Slavonian oak casks and partly in 5 HI French oak barrels
|
| Wine making |
The selected grapes are picked when they are completely ripe and the vilification is begun immediately. The fermentation on the skins lasts 15/20 days, with frequent pumping over of the must and strong plunging of the cap below the surface. Special care is taken over the immediate development of the malolactic fermentation.
|
| Colour |
Deep ruby-red, with nice garnet highlights which become more marked on ageing.
|
| Fragance |
Intense, spicy with touches of vanilla, tending overall to ethereal, very persistent.
|
| Taste |
Austere, great structure, harmonious and velvety; clear, though sweetish tannins.
|
| Surface |
1,68 Ha.
|
| Maturity |
In the bottle until the wine is two years old.
|
| Power of Wine for hectare |
52,00 Hl.
|
