Wine Description

Made from 100% Nebbiolo grown in the clay and sand soils of the Valmaggiore vineyard. This southwestern exposed parcel is prized for providing just the right amount of sunlight, resulting in grapes of optimal ripeness. Harvested in early October, the grapes are crushed and macerated for fifteen days, during which several daily pumpovers allow for greater color and tannin extraction. The wine is refined in large French casks for fourteen months before being bottled.

Tasting Notes

Ruby-red in color with subtle violet, rose and raspberry aromas, this wine offers elegant flavors of red currant, spice, and tobacco. Very impressive on the palate, with well-balanced and firm tannins framing a solid body. Pair with fine cuts of steak, roast tenderloin or rich veal entrees.

Vineyard Characteristics

Production area/name of vineyard:	The Valmaggiore vineyard
Soil composition:	Calcareous clay and sand
Training method:	Guyot
Elevation (feet):	660-990
Vines/acre:	1,400
Yield/acre (tons):	2.8
Exposure:	Southwestern
Year vineyard planted:	1980-1990

Winemaking & Aging

Varietal composition:	100% Nebbiolo
Harvest time:	October
First vintage of this wine:	1960
Number bottles produced of this wine:	14,000
Fermentation
Fermentation container:	Stainless steel tanks
Length of alcoholic fermentation (days):	10
Fermentation temperature (°F):	79-82
Length of maceration (days):	8
Malolactic fermentation:	Yes
Aging
Aging container:	Oak casks
Size of aging container:	110 HL
Age of aging container:	8-14 years old
Cooperage:	French oak
Length of aging before bottling:	12 months
Length of bottle aging:	4 months
Analytical Data
Alcohol:	13.8%
pH level:	3.5
Residual sugar (grams/liter):	2.0
Acidity (grams/liter):	5.4
Dry extract (grams/liter):	27

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