Riserva Oro
Barbaresco DOCG
| riserva_oro_barbaresco_tech_sheet.pdf |
Classification: Barbaresco DOCG
Variety: 100% Nebbiolo
Provenance: Neive, Canova
Extension: 0.46 ha.
Altitude: 380 meters above sea level, exposure south
Density: 4400 vines/hectare
Yield/ha: 40-50 quintals/hectare
Vine growing: guyot
Harvesting period: first week 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 a soft pressing of grapes Nebbiolo proceed to the alcoholic fermentation, of a classic in stainless steel tanks at a temperature of 30-32°. With 6 daily pumping average duration of 20 minutes, it allows a maceration of 12 days, following which the wort is transferred to obtain a good clarity. After malolactic fermentation the wine is racked into French oak Allier tonneaux with four years of seasoning timber (500 L) where it will spend 24 months; then be poured into barrels (10 hl barrels with staves of French oak Allier oak casks and funds) where the wine will spend an additional 36 months, and then conclude the aging in cask and it is bottled after a period of time before bottling of 60 days. The refinement continues for other 18 months before being introduced into the commercial market.
Alcohol content: 14%
Dry extract: 35
Acidity: 6.3
Production: 1.180 bottles
Organoleptic characteristics: brilliant ruby red color and nuances of garnet red. The nose reveals intense, clean, pleasing, refined and elegant aromas with hints of plum, cherry and blueberry, followed by aromas of dried violet, raspberry, vanilla, cinnamon, mace, cocoa, tobacco, rose, leather and menthol. The mouth has excellent correspondence to the nose, a tannic attack and however balanced by alcohol, full body, intense flavors, pleasing roundness. The finish is very persistent with long flavors of plum, cherry and blueberry.
Serve with: game, braised and roasted meat and cheese.
Serving temperature: 65°F
Variety: 100% Nebbiolo
Provenance: Neive, Canova
Extension: 0.46 ha.
Altitude: 380 meters above sea level, exposure south
Density: 4400 vines/hectare
Yield/ha: 40-50 quintals/hectare
Vine growing: guyot
Harvesting period: first week 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 a soft pressing of grapes Nebbiolo proceed to the alcoholic fermentation, of a classic in stainless steel tanks at a temperature of 30-32°. With 6 daily pumping average duration of 20 minutes, it allows a maceration of 12 days, following which the wort is transferred to obtain a good clarity. After malolactic fermentation the wine is racked into French oak Allier tonneaux with four years of seasoning timber (500 L) where it will spend 24 months; then be poured into barrels (10 hl barrels with staves of French oak Allier oak casks and funds) where the wine will spend an additional 36 months, and then conclude the aging in cask and it is bottled after a period of time before bottling of 60 days. The refinement continues for other 18 months before being introduced into the commercial market.
Alcohol content: 14%
Dry extract: 35
Acidity: 6.3
Production: 1.180 bottles
Organoleptic characteristics: brilliant ruby red color and nuances of garnet red. The nose reveals intense, clean, pleasing, refined and elegant aromas with hints of plum, cherry and blueberry, followed by aromas of dried violet, raspberry, vanilla, cinnamon, mace, cocoa, tobacco, rose, leather and menthol. The mouth has excellent correspondence to the nose, a tannic attack and however balanced by alcohol, full body, intense flavors, pleasing roundness. The finish is very persistent with long flavors of plum, cherry and blueberry.
Serve with: game, braised and roasted meat and cheese.
Serving temperature: 65°F