Langhe Trediberri Nebbiolo
Vinification of grapes mostly coming from La Morra and Levice and a small part from Vicoforte and Monticello d’Alba (Roero) too. Alcoholic fermentation happens mostly in concrete and lasts around 10-12 days. Then malolactic takes place in concrete and/or stainless steel and cold stabilisation happens outdoor or in conditioned steel tanks. After stabilisation, the wine ages for some months in concrete, steel and plastic, before being bottled, usually in April-May of the year after the harvest
This unoaked, fruity and drinkable Nebbiolo is meant to be an easy (yet not trivial) wine to share with friends during a nice chat. Drink it slightly cold.
Alcohol Volume: 14%
Tasting Notes: Cherries - black and red, and a hint of maraschino - are the immediate aromatic hit, with a dusty undertow. The palate, grippy in the classic Nebbiolo way, is juicy and flavoursome, inviting you to take another sip.
Style: Medium Bodied
Food Pairing: Red Meat