Davide Carlone Colline Novaresi Nebbiolo 2018

Production area :Boca - Prato Sesia
Wine-field Solar Exposure: South, South-West
Wine-field Altitude :400-460 mt slm
Surface :2 hectares
Age of vines :15 years
Composition of the soil : the vineyards are located in the Supervolcano's Geo-park of Valsesia (UNESCO heritage). The inactive crater of this volcano was formed more than 60 million years ago. It is a unique territory, one of a kind. The soil is rich in porphyry which makes the soil acid and sterile and therefore very suitable for the cultivation of vines.
Breeding system:Guyot
Plant density:4300 vines/hectare
Yield per hectare :90 tons/hectare
Grapes harvesting : the grapes, on reaching maturity towards the end of October, are collected and manually selected to ensure the highest quality and maximum integrity of the grape.

Vinification : Immediately after the harvest, the grapes are destemmed and pressed. After 15 days of maceration of the skins and a daily press, the wine is racked and put in stainless-steel tanks where the malolactic fermentation forced by temperature takes place with natural autochthonous yeasts. Extremely low sulphite dosage.

Maturation and Ageing : Maturation takes at least 20 months in stainless tanks. Aging in bottles for at least 2 months Put up on sale after at least 2 years after the harvest.

ORGANOLEPTIC DATA 

Classification :Colline Novaresi - Nebbiolo DOC
Grape variety :100% Nebbiolo
Color: ruby red, rich, crystal clear.
Perfume: vivid memories of small berries fruits, cherry and blood orange; flowery fragrances of violet, peony and rose, wrapped by a fine and light spicing.
Taste : full and captivating with an excellent tannic element that expresses the territoriality. Very good persistence with a sapid and fresh aftertaste.
Serving temperature: 16° - 18°C
Suggested matching : a perfect combination with meat-based dishes and delicate first courses. An excellent pairing with cold cuts and mature cheese. Suggested combinations from the Italian tradition: pasta with game, tagliatelle with duck ragu, rice with vegetables, salmon, trout, provola cheese, roast veal, donkey stew, rabbit with olives.