Nebbiolo d'Alba “Valmaggiore”GRAPE-VARIETY : 100% Nebbiolo CLIMATE: the microclimate of the Roero is just about perfect for the production of high quality wines. First-of-all, rainfall in this area is below the national average, and nearly every summer is hot, with plenty of days of sunshine. Most of the rain falls in the spring, while the quality of the grapes is not affected by the brief thunderstorms that tend to break out during the summer . WINE-MAKING TECHNIQUE: the carefully selected grapes arrive in the winery in boxes, keeping the bunches as intact as possible. They undergo soft crushing and de-stemming, and are then transferred into steel vats for maceration and alcoholic fermentation. After it has been drawn off, the wine is racked into oak casks for a period of time varying between 16 and 18 months, during which the malolactic fermentation takes place and the hard Nebbiolo tannins are softened in the wood, preparing the wine for bottling . Six months in the bottle then give the wine its final balance prior to release. TASTING NOTES: ruby-red hues with garnet highlights, with a delicate nose showing flowery and fruity overtones on a nicely spicy backing. Dry , clean cut taste, fairly tannic and harsh, but well-balanced overall. PAIRINGS: very good with meat dishes, particularly roasts and game. WINE-PRODUCER, OENOLOGIST : Gianluca Battaglio

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