TECHNICAL NOTES:
Producer: Bel Colle
Grape Variety: Nebbiolo 100%
Alcool: 14.5%
Colour: Garnet Red
Total Residual Sugar: 2 g/l
VINEYARDS:
Cultivation Area: Verduno
Vineyard Altitude: 300/350m above sea level
Training System: Guyot
Soil: Clayey-Calcareous soil
VINIFICATION:
Skin contact period: 15 days
Vinification vats: Stainless steel
Ageing: 3 years of againg, 50% of wine in 5000
L Slavonian oak barrels and 50% of wine in 500L
French tonneuax followed by a short period in bottle
Yeasts: Indigenous yeasts.
TASTING SUGGESTION BY LUCA BOSIO:
Tasting Impression: Dry with silky tannin, full bodied
Tasting temperature: 20° C
Meal Coupling: Cheese, meat like brasato, grilled meats.
Producer: Bel Colle
Grape Variety: Nebbiolo 100%
Alcool: 14.5%
Colour: Garnet Red
Total Residual Sugar: 2 g/l
VINEYARDS:
Cultivation Area: Verduno
Vineyard Altitude: 300/350m above sea level
Training System: Guyot
Soil: Clayey-Calcareous soil
VINIFICATION:
Skin contact period: 15 days
Vinification vats: Stainless steel
Ageing: 3 years of againg, 50% of wine in 5000
L Slavonian oak barrels and 50% of wine in 500L
French tonneuax followed by a short period in bottle
Yeasts: Indigenous yeasts.
TASTING SUGGESTION BY LUCA BOSIO:
Tasting Impression: Dry with silky tannin, full bodied
Tasting temperature: 20° C
Meal Coupling: Cheese, meat like brasato, grilled meats.