"SASS RUSS"
ORGANIC RED WINE
Production Area : The wine is exclusively produced with grapes of the vineyard called “Vigna Cristiana”, placed in Traversagna region, in Boca and Prato Sesia villages.
Grapes varieties: Nebbiolo 50% - Uva Rara 50%
Farming method: Vigna a Guyot e a Silvoz
Vineyard’s age: 35 years
Vineyard’s area: 3 hectares
Soil profile: Volcanic porphyry
Yield: 40q/ha
Wine Processing and production: The grape, grown accordingly to the biological agricultural methods, is harvested by selecting and eliminating the unripe bunches and grapes. After the pressing and a 5-6 days fermenting process, the wine is poured in stainless steel containers and repoured in order to eliminate the dregs. The wine, only aged in steel for 6 months, is bottled after filtering in the Ai Valloni Estate.
Organoleptic Characteristics: Intense ruby red, fruity and fresh, with scents of cherry and red fruits, intense, typical good acidity, mineral with soft tannins, not so aggressive. Nebbiolo’s grapes give structure to the wine, that is balanced and with a good finish.
Pairings: Typical local salami and cheeses, first courses and not so tasty meats
Grapes varieties: Nebbiolo 50% - Uva Rara 50%
Farming method: Vigna a Guyot e a Silvoz
Vineyard’s age: 35 years
Vineyard’s area: 3 hectares
Soil profile: Volcanic porphyry
Yield: 40q/ha
Wine Processing and production: The grape, grown accordingly to the biological agricultural methods, is harvested by selecting and eliminating the unripe bunches and grapes. After the pressing and a 5-6 days fermenting process, the wine is poured in stainless steel containers and repoured in order to eliminate the dregs. The wine, only aged in steel for 6 months, is bottled after filtering in the Ai Valloni Estate.
Organoleptic Characteristics: Intense ruby red, fruity and fresh, with scents of cherry and red fruits, intense, typical good acidity, mineral with soft tannins, not so aggressive. Nebbiolo’s grapes give structure to the wine, that is balanced and with a good finish.
Pairings: Typical local salami and cheeses, first courses and not so tasty meats