LANGHE DOC
NASCETTA
ACACIA
VARIETY: 100% Nascetta.
SOIL: limestone with sand-clay marl.
PLACE: Rivalta di La Morra and Bussia di Monforte d’Alba.
ELEVATION: 400 metres.
YEAR PLANTED: 2012.
VINIFICATION: following the harvest at the beginning of October the grapes undergo a gentle crushing. The crushed grapes are then gently pressed; static clarification of the juice follows, without the use of fining agents. The must is transferred to acacia tonneaux and left to ferment for 15-20 days.
ELEVAGE: when fermentation is complete, the wine is left to rest in the tonneaux; periodic stirring of fine lees over the winter facilitates the ageing process. Bottling takes place in mid-summer.
ALCOHOL CONTENT: 13% by volume.
AVERAGE ANNUAL PRODUCTION: 600 bottles.
TASTING NOTES: straw yellow replete with greenish highlights. The nose of citrus, grapefruit and pale stone fruit develops into white flower and exotic fruit sensations. With the first sip, a sensation of crispness floods the palate, hovering on savoury undertones. Together with notes of dried fruit, these create a pleasing, lush and silky sensation.
