Canova Barbaresco DOCG
| canova_barbaresco_tech_sheet.pdf |
Classification: Barbaresco DOCG
Variety: 100% Nebbiolo
Provenance: Neive, Canova
Extension: 1.30 ha.
Altitude: 380 meters above sea level, exposure south
Density: 4300 vines/hectare
Yield/ha: 40-50 quintals/hectare
Vine growing: guyot
Harvesting period: first days of October, consequently the phenolic maturation phase and climatic conditions.
Harvesting method: manual harvest in perforated crates for a good ventilation of clusters. Crates are moved to cellar, in a air-conditioned and bone room to wait for some days.
Vinification and maturing: after soft crushing, it goes through a traditional alcoholic fermentation process, in stainless vats at 30-32°. It is left to macerate for 10-12 days with 4 daily pumpovers of 30 minutes, after which it is racked to clarify the must and to obtain a clear wine. At the end of malolactic fermentation the wine is transfered in small wooden barrels of French and Slovenian wood with a 1000-liter capacity, and vats of Slovenian wood (1500 lt), where it undergoes a full aging process of 26 months before being transferred to stainless steel vats and stored for 1-4 months. At the end, 6 month of bottle.
Alcohol content: 14%
Dry extract: 33.4
Acidity: 6.4
Production: 7000 bottles
Organoleptic characteristics: an intense and luminous garnet red. Bouquet rich in personality with notes of fruit and spicy, liquor ice roots, ginger, with the classical mineral nuance and an excellent dash of freshness.
A rich, full taste and round with elegant and fine tannins and a light acid note.
Serve with: red meats and game.
Serving temperature: 65°F
Variety: 100% Nebbiolo
Provenance: Neive, Canova
Extension: 1.30 ha.
Altitude: 380 meters above sea level, exposure south
Density: 4300 vines/hectare
Yield/ha: 40-50 quintals/hectare
Vine growing: guyot
Harvesting period: first days of October, consequently the phenolic maturation phase and climatic conditions.
Harvesting method: manual harvest in perforated crates for a good ventilation of clusters. Crates are moved to cellar, in a air-conditioned and bone room to wait for some days.
Vinification and maturing: after soft crushing, it goes through a traditional alcoholic fermentation process, in stainless vats at 30-32°. It is left to macerate for 10-12 days with 4 daily pumpovers of 30 minutes, after which it is racked to clarify the must and to obtain a clear wine. At the end of malolactic fermentation the wine is transfered in small wooden barrels of French and Slovenian wood with a 1000-liter capacity, and vats of Slovenian wood (1500 lt), where it undergoes a full aging process of 26 months before being transferred to stainless steel vats and stored for 1-4 months. At the end, 6 month of bottle.
Alcohol content: 14%
Dry extract: 33.4
Acidity: 6.4
Production: 7000 bottles
Organoleptic characteristics: an intense and luminous garnet red. Bouquet rich in personality with notes of fruit and spicy, liquor ice roots, ginger, with the classical mineral nuance and an excellent dash of freshness.
A rich, full taste and round with elegant and fine tannins and a light acid note.
Serve with: red meats and game.
Serving temperature: 65°F