To perform a search, enter a keyword, phrase or item number in the search field and click "search."
We offer two ways to locate information:
Exhibits intense ruby red colors that fade to orange toward the rim. Black cherry, chocolate and cedar dominate the nose. The wine is bold and fragrant with several layers of rich fruit and a touch of licorice on the palate.
Made from 100% Nebbiolo The first vintage was bottled in 1960, and 10,600 bottles are produced annually. Production area: varied - located 1,000 ft. above sea level, with varied exposure and a clayey, calcareous soil composition
Vineyard characteristics: varied acres planted in 1971 with a density of 1,618 vines per acre. The vines are planted in the Guyot method and yield 3.1 tons per acre.
The harvest was carried out in early October
Type of Press: Pneumatic Method of extraction: pumpovers and punchdowns Length of Maceration: 23 days Fermented in Stainless steel tanks at a temperature of 86 degrees for days. Malolactic fermentation is totally carried outFiltered: Unfiltered Aging Container: Type: large French oak barrels The wine is aged for 24 months followed by an additional several months in bottle prior to release from the winery.
Total Acidity: 5.55 gram(s) per liter pH: 3.45 Dry Extract: 24.80 gram(s) per liter Alcohol Content: 13.5 % alc. by volume Residual Sugars: 1.5 gram(s) per liter
