Carema DOC Riserva 2017

  • 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: Carema pergola and Guyot espalier
  • YEARLY CLIMATE: Very dry and torrid in all phases with little rain in June and August; despite this, long vegetative cycle

 

  • 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: 22 months tonneaux in second French oak. Up to 36 in bottle

 

  • ALCOHOL CONTENT: 13.50 %vol
  • SERVING T°: 16-18 °C
  • APPEARANCE: unloaded brick red
  • NOSE: violet, vanilla, coffee, cocoa, young tertiary (enamel)
  • MOUTH: structured, fresh, spicy, vanilla, cherry and red fruit

80.00

Out of stock

Carema DOC Riserva 2017

  • 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: Carema pergola and Guyot espalier
  • YEARLY CLIMATE: Very dry and torrid in all phases with little rain in June and August; despite this, long vegetative cycle
 
  • 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: 22 months tonneaux in second French oak. Up to 36 in bottle
 
  • ALCOHOL CONTENT: 13.50 %vol
  • SERVING T°: 16-18 °C
  • APPEARANCE: unloaded brick red
  • NOSE: violet, vanilla, coffee, cocoa, young tertiary (enamel)
  • MOUTH: structured, fresh, spicy, vanilla, cherry and red fruit

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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: Carema pergola and Guyot espalier
  • YEARLY CLIMATE: Very dry and torrid in all phases with little rain in June and August; despite this, long vegetative cycle

 

  • 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: 22 months tonneaux in second French oak. Up to 36 in bottle

 

  • ALCOHOL CONTENT: 13.50 %vol
  • SERVING T°: 16-18 °C
  • APPEARANCE: unloaded brick red
  • NOSE: violet, vanilla, coffee, cocoa, young tertiary (enamel)
  • MOUTH: structured, fresh, spicy, vanilla, cherry and red fruit

80.00

Out of stock

  • 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: Carema pergola and Guyot espalier
  • YEARLY CLIMATE: Very dry and torrid in all phases with little rain in June and August; despite this, long vegetative cycle
 
  • 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: 22 months tonneaux in second French oak. Up to 36 in bottle
 
  • ALCOHOL CONTENT: 13.50 %vol
  • SERVING T°: 16-18 °C
  • APPEARANCE: unloaded brick red
  • NOSE: violet, vanilla, coffee, cocoa, young tertiary (enamel)
  • MOUTH: structured, fresh, spicy, vanilla, cherry and red fruit

Alcuni nostri vini correlati

  • 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: Carema pergola and Guyot espalier
  • YEARLY CLIMATE: Very dry and torrid in all phases with little rain in June and August; despite this, long vegetative cycle
 
  • 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: 22 months tonneaux in second French oak. Up to 36 in bottle
 
  • ALCOHOL CONTENT: 13.50 %vol
  • SERVING T°: 16-18 °C
  • APPEARANCE: unloaded brick red
  • NOSE: violet, vanilla, coffee, cocoa, young tertiary (enamel)
  • MOUTH: structured, fresh, spicy, vanilla, cherry and red fruit

Alcuni nostri vini correlati