Giuseppe Cortese
Langhe Nebbiolo
Giuseppe Cortese
Langhe Nebbiolo
This wine is made entirely from the noble Nebbiolo variety, grown in vineyards situated in the Langhe hills in southwestern Piedmont. The grapes are crushed and macerated in contact with the skins for fifteen days to ensure greater color extraction. After fermentation, the wine is aged for one year in a combination of new and seasoned large oak barrels.
Wine Production
Fermented for 30 days in stainless steel tanks. Aged for 12 months in Slavonian oak barrels, followed by 6 months in bottle.
Tasting Notes
Pale garnet in color, this wine offers delicately layered aromas of dried red cherries, plums, cola and sweet spice. On the palate, the wine is perfectly structured with integrated, fine-grained tannins and lively acidity, which along with its rich flavors, evolve into a sumptuously long finish.
Food Pairing
Ideal with robustly flavored cheese or braised beef dishes.
This wine is made entirely from the noble Nebbiolo variety, grown in vineyards situated in the Langhe hills in southwestern Piedmont. The grapes are crushed and macerated in contact with the skins for fifteen days to ensure greater color extraction. After fermentation, the wine is aged for one year in a combination of new and seasoned large oak barrels.
Wine Production
Fermented for 30 days in stainless steel tanks. Aged for 12 months in Slavonian oak barrels, followed by 6 months in bottle.
Tasting Notes
Pale garnet in color, this wine offers delicately layered aromas of dried red cherries, plums, cola and sweet spice. On the palate, the wine is perfectly structured with integrated, fine-grained tannins and lively acidity, which along with its rich flavors, evolve into a sumptuously long finish.
Food Pairing
Ideal with robustly flavored cheese or braised beef dishes.
Brand Materials
Vineyard & Production Info
Winemaking & Aging
Analytical Data
About the Vineyard
Extending as far as the Trifolera hill, the Rabajà vineyard stretches over the top of the hill that extends from Asili to Trifolera. Contrary to what is looks like from a distance, the Rabajà hill is not homogeneous and can be divided into two areas. The first, bordering on Asili, coincides with the charming amphitheater dominating the Martinenga and is mostly exposed to south-west. The second one has a more linear appearance and is exposed to south, although there are some variations due to the hill’s undulating ground. In both cases, the wine’s style is definitely more full-bodied and firmer compared with Asili and Martinenga (although the second area tends, at times, to yield a stiffer and more mineral wine).
