Stock only 4 bottles left
Color: bright light pink with an orange edge
Composition: Nebbiolo 100%
Category: Long Rosato
Profile:
Vineyard: Montà d'Alba (production area of the Roero)
Harvest: within the first 15 days of September
Age: 25 years
Yield: 80 quintals/hectare
Altitude: 240 m above sea level
Location: southeast
Pruning system: Guyot
Cultivation: against a slate wall
Hectares: 0.1 hectares
Vinification:
After careful manual selection at harvest and gentle pressing and unzipping, the Nebbiolo is allowed to macerate for 18 hours at a temperature of about 10°C. Then the liquid is siphoned off and separated from the skins (method "Salasso") and fermentation is completed, which lasts about 14 days at a temperature of 17-18 degrees.
To my question regarding why 18 hours the peel with the must (totally diverse toz our other rosato's) Massimo Abbate answers:
In the press I use dry ice, which cools the grapes and creates an oxygen-free environment, because dry ice releases carbon dioxide when melting!
(For 15/18 hours)
This way I extract more aromas from the skin, which go into the must.
Aging:
In French oak barriques of fourth passage, for about 6 months with fine lees (battonage). In February, the wine is decanted and siphoned to purify it. Before bottling, which takes place in March, it is filtered again to determine its clarity. The rosé undergoes a further two months of aging in bottle before being released on the market.
Nose: fresh scents of violets and raspberries mingle with citrus aromas.
Mouth: a pronounced freshness with a spicy finish make this wine an excellent companion to lightly aged cheeses, shellfish and fish in general.
Alcohol content: 12.5 degrees
