Nebiosè

Morra

Grape varietal: 
Nebbiolo.
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.
Nebiosè.