Nebiosè
Grape varietal:
Blend of red grapes.
Production:
9000-10000 kg grapes per hectare.
Harvest:
15-20 days before the ripening of the traditional Nebbiolo.
Vinification:
soft crushing and de-stemming, short maceration of 20-24 hours in the press with dry ice.
Fermentation:
temperature controlled fermention and maturation in stainless steel vats for 4 months, ageing 2 months in bottle.
Ageing:
2 months in bottle.
Service temperature:
9-10° C.
