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MONFERATO ROSSO DOCG
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Calosso
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Piedmont
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33% Barbera, 33% Cabernet, 33% Nebbiolo
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2.5 acres
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Guyot
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2000
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1200 ft
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1925
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2,200 Ltr
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lime tending to clay, pH 7.80
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SW
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end of October
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14.00%
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5.50‰
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3.50
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14 days of traditional fermentation, with 5 days of maceration on the skins at a controlled temprature of 28-30°C (82-86°F) using selected yeast strains. Malolactic fermentation without inoculating bacteria.
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French oak barrels for approximately six months followed by six months in stainless steel.
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500 cases
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November
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February
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deep ruby red with hints of violet
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full and rich bouquet with hints of spices, ripe fruit and vanilla
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dry strong rich and persistent flavor
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red meat, game and matured cheeses
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