SAIO – Canavese DOC Nebbiolo 2019

  • GRAPE VINE: 100% Nebbiolo
  • AREA OF PRODUCTION: Viverone, Piverone
  • ALTITUDE: 300 m asl
  • SOIL: moraine origin
  • EXPOSURE: north – south
  • IMPLANTATION ERA: 1985
  • · CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola and Guyot espalier

 

  • YEARLY CLIMATE: Early budding related to the warm and dry trend of winter gave way to a major temperature range in March, until “historic” cold return in May. A very hot summer brought early ripening.
  • HARVEST: last decade of October
  • VINIFICATION: Manual harvesting of grapes in boxes, maceration on skins for up to 20 days. Fermentation with selected yeasts.
  • AGING: 12 months in second-passage oak barrels. After bottling, 6 months of aging follow.
  • GRADATION: 14.00 %vol

 

  • SERVING T°: 16-18 °C
  • EYE: ruby red
  • NOSE: violet, vanilla, coffee, balsamic on the finish
  • FLAVOUR: elegant tannin, spicy with hints of red fruit

25.00

SAIO – Canavese DOC Nebbiolo 2019

  • GRAPE VINE: 100% Nebbiolo
  • AREA OF PRODUCTION: Viverone, Piverone
  • ALTITUDE: 300 m asl
  • SOIL: moraine origin
  • EXPOSURE: north – south
  • IMPLANTATION ERA: 1985
  • · CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola and Guyot espalier
 
  • YEARLY CLIMATE: Early budding related to the warm and dry trend of winter gave way to a major temperature range in March, until “historic” cold return in May. A very hot summer brought early ripening.
  • HARVEST: last decade of October
  • VINIFICATION: Manual harvesting of grapes in boxes, maceration on skins for up to 20 days. Fermentation with selected yeasts.
  • AGING: 12 months in second-passage oak barrels. After bottling, 6 months of aging follow.
  • GRADATION: 14.00 %vol
 
  • SERVING T°: 16-18 °C
  • EYE: ruby red
  • NOSE: violet, vanilla, coffee, balsamic on the finish
  • FLAVOUR: elegant tannin, spicy with hints of red fruit

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  • GRAPE VINE: 100% Nebbiolo
  • AREA OF PRODUCTION: Viverone, Piverone
  • ALTITUDE: 300 m asl
  • SOIL: moraine origin
  • EXPOSURE: north – south
  • IMPLANTATION ERA: 1985
  • · CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola and Guyot espalier

 

  • YEARLY CLIMATE: Early budding related to the warm and dry trend of winter gave way to a major temperature range in March, until “historic” cold return in May. A very hot summer brought early ripening.
  • HARVEST: last decade of October
  • VINIFICATION: Manual harvesting of grapes in boxes, maceration on skins for up to 20 days. Fermentation with selected yeasts.
  • AGING: 12 months in second-passage oak barrels. After bottling, 6 months of aging follow.
  • GRADATION: 14.00 %vol

 

  • SERVING T°: 16-18 °C
  • EYE: ruby red
  • NOSE: violet, vanilla, coffee, balsamic on the finish
  • FLAVOUR: elegant tannin, spicy with hints of red fruit

25.00

  • GRAPE VINE: 100% Nebbiolo
  • AREA OF PRODUCTION: Viverone, Piverone
  • ALTITUDE: 300 m asl
  • SOIL: moraine origin
  • EXPOSURE: north – south
  • IMPLANTATION ERA: 1985
  • · CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola and Guyot espalier
 
  • YEARLY CLIMATE: Early budding related to the warm and dry trend of winter gave way to a major temperature range in March, until “historic” cold return in May. A very hot summer brought early ripening.
  • HARVEST: last decade of October
  • VINIFICATION: Manual harvesting of grapes in boxes, maceration on skins for up to 20 days. Fermentation with selected yeasts.
  • AGING: 12 months in second-passage oak barrels. After bottling, 6 months of aging follow.
  • GRADATION: 14.00 %vol
 
  • SERVING T°: 16-18 °C
  • EYE: ruby red
  • NOSE: violet, vanilla, coffee, balsamic on the finish
  • FLAVOUR: elegant tannin, spicy with hints of red fruit

Alcuni nostri vini correlati

  • GRAPE VINE: 100% Nebbiolo
  • AREA OF PRODUCTION: Viverone, Piverone
  • ALTITUDE: 300 m asl
  • SOIL: moraine origin
  • EXPOSURE: north – south
  • IMPLANTATION ERA: 1985
  • · CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola and Guyot espalier
 
  • YEARLY CLIMATE: Early budding related to the warm and dry trend of winter gave way to a major temperature range in March, until “historic” cold return in May. A very hot summer brought early ripening.
  • HARVEST: last decade of October
  • VINIFICATION: Manual harvesting of grapes in boxes, maceration on skins for up to 20 days. Fermentation with selected yeasts.
  • AGING: 12 months in second-passage oak barrels. After bottling, 6 months of aging follow.
  • GRADATION: 14.00 %vol
 
  • SERVING T°: 16-18 °C
  • EYE: ruby red
  • NOSE: violet, vanilla, coffee, balsamic on the finish
  • FLAVOUR: elegant tannin, spicy with hints of red fruit

Alcuni nostri vini correlati