Serving temperature: 18
traditional on skins, once grapes reach the cellar stripping
takes place and the liquid, together with the skins, is
left in stainless steel vats at controlled temperature.
Within 24 hours the skins usually gather on the surface
forming the so-called “cap”. After inoculation
with selected yeasts, fermentation starts. Skin maceration
on the must lasts, depending on the year’s harvest,
a period going from 12 to 15 days maximum. It gives colour
and releases in the must the tannins present on the skins.
Maceration takes place at the same time as fermentation.
Once maceration ends, skins are taken off and, if residual
sugars are still present, fermentation goes on, always
paying attention that the temperature doesn’t exceed
31 °C. Once fermentation ends, one racking is carried
out and then the wine matures in barriques. After 9 months
it is taken away from the wood barrels and refinement
goes on in stainless still vats.
Number of bottles:
Acidity: 6 g/l
clear, intense ruby-red colour
the nose of this wine comes out to be always a peculiar
experience not comparable to other tastings. Nibiò
grapes offer spicy notes and an alternation of fruity
and floral touches, very delicate and astounding. Pepper,
vanilla and tobacco merge with red fruit scents, following
each other continually
full bodied on the palate, it is defined by a delicate,
velvety and long tannin. The wine is warm and soft,
sustained by a never prevaricating freshness
half-seasoned cheeses and processed pork meats, grilled
and roasted meats
nibiò grapevine belongs to the family of dolcetto
grapes, but during the years it has developed autonomously.
Exceptional tasting experience, today only three producers
still offer this wine
in order to enjoy the wine fragrance and freshness the
best period to taste it is within four-eight years of
vintage. After ten years from vintage date, spicy and
ethereal scents are much more evident.