Carema DOC 2018

  • GRAPE VINE: 100% Nebbiolo
  • AREA OF PRODUCTION: Carema
  • ALTITUDE: 340 m asl
  • SOIL: moraine origin frank sandy
  • EXPOSURE: southwest
  • IMPLANTATION ERA: 1983-2006

 

  • CULTIVATION METHOD: Caremese pergola and guyot counterespalier
  • YEARLY CLIMATE: Climate characterized by cold wet winter weather that lasted until the following spring, prolonging the sprouting time. With the arrival of the summer period, hot summer with a ripening course in the normal range.
  • PRODUCTION YIELD: 45 q/ha
  • HARVEST: mid-October

 

  • VINIFICATION: Manual harvesting of grapes in boxes, crushing and destemming, maceration on the skins for about 22 days, racking with subsequent malolactic fermentation in steel

 

  • AGING: 12 months tonneaux and up to 24 in bottle.
  • ALCOHOL CONTENT: 13.50 %vol
  • SERVING T°: 16-18 °C
  • EYE: dark brick red
  • NOSE: violet, rose, vanilla, coffee
  • MOUTH: structured, fresh, spicy, vanilla with hints of cherry.

46.00

Carema DOC 2018

  • GRAPE VINE: 100% Nebbiolo
  • AREA OF PRODUCTION: Carema
  • ALTITUDE: 340 m asl
  • SOIL: moraine origin frank sandy
  • EXPOSURE: southwest
  • IMPLANTATION ERA: 1983-2006
 
  • CULTIVATION METHOD: Caremese pergola and guyot counterespalier
  • YEARLY CLIMATE: Climate characterized by cold wet winter weather that lasted until the following spring, prolonging the sprouting time. With the arrival of the summer period, hot summer with a ripening course in the normal range.
  • PRODUCTION YIELD: 45 q/ha
  • HARVEST: mid-October
 
  • VINIFICATION: Manual harvesting of grapes in boxes, crushing and destemming, maceration on the skins for about 22 days, racking with subsequent malolactic fermentation in steel
 
  • AGING: 12 months tonneaux and up to 24 in bottle.
  • ALCOHOL CONTENT: 13.50 %vol
  • SERVING T°: 16-18 °C
  • EYE: dark brick red
  • NOSE: violet, rose, vanilla, coffee
  • MOUTH: structured, fresh, spicy, vanilla with hints of cherry.

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  • GRAPE VINE: 100% Nebbiolo
  • AREA OF PRODUCTION: Carema
  • ALTITUDE: 340 m asl
  • SOIL: moraine origin frank sandy
  • EXPOSURE: southwest
  • IMPLANTATION ERA: 1983-2006

 

  • CULTIVATION METHOD: Caremese pergola and guyot counterespalier
  • YEARLY CLIMATE: Climate characterized by cold wet winter weather that lasted until the following spring, prolonging the sprouting time. With the arrival of the summer period, hot summer with a ripening course in the normal range.
  • PRODUCTION YIELD: 45 q/ha
  • HARVEST: mid-October

 

  • VINIFICATION: Manual harvesting of grapes in boxes, crushing and destemming, maceration on the skins for about 22 days, racking with subsequent malolactic fermentation in steel

 

  • AGING: 12 months tonneaux and up to 24 in bottle.
  • ALCOHOL CONTENT: 13.50 %vol
  • SERVING T°: 16-18 °C
  • EYE: dark brick red
  • NOSE: violet, rose, vanilla, coffee
  • MOUTH: structured, fresh, spicy, vanilla with hints of cherry.

46.00

  • GRAPE VINE: 100% Nebbiolo
  • AREA OF PRODUCTION: Carema
  • ALTITUDE: 340 m asl
  • SOIL: moraine origin frank sandy
  • EXPOSURE: southwest
  • IMPLANTATION ERA: 1983-2006
 
  • CULTIVATION METHOD: Caremese pergola and guyot counterespalier
  • YEARLY CLIMATE: Climate characterized by cold wet winter weather that lasted until the following spring, prolonging the sprouting time. With the arrival of the summer period, hot summer with a ripening course in the normal range.
  • PRODUCTION YIELD: 45 q/ha
  • HARVEST: mid-October
 
  • VINIFICATION: Manual harvesting of grapes in boxes, crushing and destemming, maceration on the skins for about 22 days, racking with subsequent malolactic fermentation in steel
 
  • AGING: 12 months tonneaux and up to 24 in bottle.
  • ALCOHOL CONTENT: 13.50 %vol
  • SERVING T°: 16-18 °C
  • EYE: dark brick red
  • NOSE: violet, rose, vanilla, coffee
  • MOUTH: structured, fresh, spicy, vanilla with hints of cherry.

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  • GRAPE VINE: 100% Nebbiolo
  • AREA OF PRODUCTION: Carema
  • ALTITUDE: 340 m asl
  • SOIL: moraine origin frank sandy
  • EXPOSURE: southwest
  • IMPLANTATION ERA: 1983-2006
 
  • CULTIVATION METHOD: Caremese pergola and guyot counterespalier
  • YEARLY CLIMATE: Climate characterized by cold wet winter weather that lasted until the following spring, prolonging the sprouting time. With the arrival of the summer period, hot summer with a ripening course in the normal range.
  • PRODUCTION YIELD: 45 q/ha
  • HARVEST: mid-October
 
  • VINIFICATION: Manual harvesting of grapes in boxes, crushing and destemming, maceration on the skins for about 22 days, racking with subsequent malolactic fermentation in steel
 
  • AGING: 12 months tonneaux and up to 24 in bottle.
  • ALCOHOL CONTENT: 13.50 %vol
  • SERVING T°: 16-18 °C
  • EYE: dark brick red
  • NOSE: violet, rose, vanilla, coffee
  • MOUTH: structured, fresh, spicy, vanilla with hints of cherry.

Alcuni nostri vini correlati