Langhe Nascetta, Ettore Germano

LANGHE NASCETTA

Typology

Langhe D.O.C. Nascetta

Variety

Nascetta

Year of planting

2004-2012-2016

Altitude: 560 m.s.l.m.

Soil structure

lime, limestone and Langa stones

Average annual production

4,800 bottles of 0.75L, 50 magnum of 1.5L

Harvest period

beginning of October

Closure

Stelvin Lux + with a small amount of oxygen passage

Winemaking

The harvest is done by hand placing the grapes into small plastic baskets, and transporting them to the winery. Where the grapes will be de- stemmed and lightly crushed. The alcohlic fermentation takes place into steel tanks with a maceration on the skins for 10 days. Then follow an aging into clay amphore for 6 months. In the spring the wine will then be blended and bottled to be ready for the market there shortly after

Tasting

Color: Deep lemon color with golden hues
Nose: A delicate bouquet of lemon, white flowers sage and thyme
Palate: Medium to full mouth feel with a good acidity, wonderful minerality and a pleasant finish

Pairings

Shellfish, raw and cooked fish dishes, and dishes with a delicate umami flavors