Gepu' Langhe Nebbiolo DOC
| gepù_tech_sheet.pdf |
Classification: Langhe Nebbiolo DOC
Variety: 100% Nebbiolo
Provenance: Neive, Canova
Extension: 0.30 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 inperforated crates for a good ventilation of clusters. Crates are moved to cellar, and in the next 24 hours clusters put in stemmer-crusher.
Vinification and maturing: after soft crushing, it goes through a traditional alcoholic fermentation process, in stainless vats at 28-30° C. It is left to macerate for 6-8 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, refinement of wine goes on in big barrels of Slovenian wood for 36 months, and finished with 6 months of bottle.
Alcohol content: 13.5%
Dry extract: 23
Acidity: 6
Production: 800 bottles
Organoleptic characteristics: deep, perfumed, roses, herbs, tar, rosemary, elegant with structure, length, strawberry, plum, mushroom, truffle, very high quality. Wonderful freshness but the finish is long, caressing and seamlessly balanced.
Serve with: elaborate and rich first-course dishes and red meat.
Serving temperature: 65°F
WHERE TO BUY IN NYC/NJ AREA:
Mr Wright, NYC
Variety: 100% Nebbiolo
Provenance: Neive, Canova
Extension: 0.30 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 inperforated crates for a good ventilation of clusters. Crates are moved to cellar, and in the next 24 hours clusters put in stemmer-crusher.
Vinification and maturing: after soft crushing, it goes through a traditional alcoholic fermentation process, in stainless vats at 28-30° C. It is left to macerate for 6-8 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, refinement of wine goes on in big barrels of Slovenian wood for 36 months, and finished with 6 months of bottle.
Alcohol content: 13.5%
Dry extract: 23
Acidity: 6
Production: 800 bottles
Organoleptic characteristics: deep, perfumed, roses, herbs, tar, rosemary, elegant with structure, length, strawberry, plum, mushroom, truffle, very high quality. Wonderful freshness but the finish is long, caressing and seamlessly balanced.
Serve with: elaborate and rich first-course dishes and red meat.
Serving temperature: 65°F
WHERE TO BUY IN NYC/NJ AREA:
Mr Wright, NYC