Nebbiolo d’Alba Vigna Santa Rosalia, Brezza

NEBBIOLO D'ALBA VIGNA SANTA ROSALIA

Location

city of Alba

Trellising

Vertical canopy

Pruning system

traditional Guyot

Exposure

West

Vineyard expansion

1.2659 ha

Planting with

1 m X 2.5 m

Altitude

300 m

Plant density

4,000 plants per hectare

Production

about 7,000 KG / ha

Varietal

Nebbiolo

Sub varietal

Lampia, Michet

Rootstock clone

K5BB, 420 A

Year planted

2004

Production process

This wine is made with the freshness and elegance of the Nebbiolo wine in mind. The fermentation with maceration lasts from 6 to 8 days once this process is over the wine is moved to an area where the temperature is 18-20 °C / 64-68 °F to undergo malolactic fermentation. In December the wine is then moved into large Slovenian oak barrels to rest for one year. After about a year in bottle the perfumes and aromatics show that it is ready for consumption

Serving recommendations

The family recommens but even more the soil and climatic characteristics with which the vine must interact is profoundly different from the most famous Barolo. Presents with primary scents (fruit: peach, berries) less full-bodied on the palate relatively early drinking is more easily adapted to be coupled with the lighter summer menu. It holds up well with some ageing but it is preferable to enjoy relatively young