Alcohol: 14%
Class and spontaneous vivacity are the distinguishing characteristics of a Nebbiolo d’Alba. An ancient wine from the Roero District (sandy hills situated above the left banks of the Tanaro River) it was already a regular fixture at the Royal Savoia Cellars in the early 17th Century.
Characteristics of the vineyards: Location: Ochetti Vineyards situated in Monteu Roero.
Exposure: southwest. Altitude: 820 feet. Average age of productive vines: 30 years. System of Cultivation: classic “Guyot” . Density per hectare: approx. 4,000 vines. Average yield: approx. 1,2 Kg/vine. Soil: Astiano. Sandy. Harvest period: Between the 22th and 25th of September
Vinification: Destemmed and crushed. Thermo-controlled fermentation at a temperature of 30°C (85° F). Average time of maceration: 5 days. Malolactic Fermentation in November in steel vats. Refinement: one year partly in Slavonian Oak barrels and partly in barriques. Bottling: Spring. Number of bottles produced: 45,000 bottles of 750 ml, 100 Magnums of 1.5 lt Longevity: 8 to 10 years. Analytical Data: Alcohol content: 14% . Total acidity: 5 g/l . Total extract: 28 g/l .
Organoleptic qualities: A slightly faded ruby red. Fine, delicate and persistent bouquet with characteristic trace scents of strawberry and raspberry. Pleasantly bitterish, velvety, at once light and full.
Recommended accompaniment: Red meats, grilled or on the spit, game, grande cuisine white and red meats with white or brown sauces.
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