Langhe Rosso La Bisbetica, Ada Nada

LANGHE ROSSO LA BISBETICA

D.O.C.

Classification

Langhe Rosso D.O.C.

Zone of origin

Langhe, municipality of Treiso

Soil type, Exposure and elevation

the terrain is composed of calcareous white marl with a low clay content, of marine origin. Elevation varies from 200 to 350 metres above sea level. Westerly exposure

Production method

the harvest takes place in the first days of October, in order to achieve a maturation balance between the three different varieties that make up this grape blend. After pressing and de-stemming, the grapes are decanted into vats for fermentation. Maceration takes around ten to twelve days at a temperature of around 28 to 30°C, with carefully controlled pumpovers and pressings so that sufficient extraction of polyphenols is achieved. The wine is then pressed, and completes its fermentation in steel vats where malolactic fermentation also takes place. It is then decanted into barriques, where it is aged for 10-12 months. After being bottled (without any filtration treatment), the wine is bottle-aged for at least three months before being put on the market

Bottles produced

around 3,000 bottles

Yields per hectare

80 ql/ha

Analytical data

Alcohol

13.5-14.5% vol

Net dry residue

28-30 g/litre

Total acidity

5.5-5.8 g/litre

Organoleptic characteristics

Colour

dense, deep carmine red

Nose

intense and lingering, with prominent black cherry jam and spicy notes

Tasting Notes

full, warm and lingering with ripe fruit and vanilla notes