Vines grow on the best slope of the west exposure halfway up a hill in Valle Talloria. The soil is rich of calcareous marl and has a good permeability.
Production surface owned: ha 0.80.
56 hl per hectare.
Grapes production allowed per ha: 80 ql.
Vinification and ageing
After the fermentation with enfleurage for 10-12 days at the temperature of 28°C, there follows the malolactic fermentation. The bottling is usually done after a year which precedes a several months storage in oak barrels.
Storage and evolution
The optimal moment to drink the Nebbiolo d’Alba wine is after 2-3 years from the harvest, but it depends sensibly on the characteristic of different harvested vintages.
Tasting notes and sensory properties
The Nebbiolo d’Alba is characterized by the fragrance which has been already announced by the colour of ruby red, more or less intense, depending on the harvested vintage. It is an expressive wine with a rich structure, full bodied and robust. The smell is deep and intense. Tasting notes: harmonic and persistent, it reminds of undergrowth fruits.
The Nebbiolo d’Alba is excellent with meat, red meat in particular, and with medium and long maturing cheese.