Barbaresco D.O.C.G.	Wine specs: Growing location: Neive, Barbaresco wine-growing area, Langhe, Piedmont, Italy. Cru: “Sorì Basarin” Classication: D.O.C.G. Red Grape-variety: 100% Nebbiolo Harvest: around mid-October Yield: 5 tons/ha Winemaking and maturing: fermentation in steel at a controlled temperature. At the end of the process, 70% of the wine matures for three years in casks of French oak holding 10- 20 Hl, and the remaining 30% in new barriques made of French Allier oak for around two years. They are than blended to make a single wine, and bottled. Bottle ageing before release: at least 8 months in the cellar. Technical data: Alcohol: 13.5 % Residual sugar: 1.4 g/l Total acidity: 5 g/l Dry extract: 27 g/l Tasting notes: Appearance: the typical garnet red of this varietal in the Langa. Nose: the characteristic aromas of Nebbiolo, with delicate hints of withered violets and jam mixed with spicy overtones. Palate: good structure and tannins that are slightly coarse, yet never overbearing. Correct, clean nish. Other information: Bottle sizes available: 75 cl Best served at: 18 °C (64 °F) Food pairings: Nebbiolo can be appreciated at its very best when its rich, full aromas are matched with pasta with a roast sauce, wine risotto, game and braised meats. Like all great Italian reds, it has gentle acidity and great tannins that allow it to last over time. Meats: lamb, beef and stews. Sauces: rich and avoursome, including mushrooms. Cheeses: cows’, sheep’s and/or goats’ milk, mature, blue.

Barbaresco

D.O.C.G.

Wine specs:
Growing location: Neive, Barbaresco wine-growing area, Langhe,
Piedmont, Italy.
Cru: “Sorì Basarin”
Classication: D.O.C.G. Red
Grape-variety: 100% Nebbiolo
Harvest: around mid-October
Yield: 5 tons/ha
Winemaking and maturing: fermentation in steel at a controlled
temperature. At the end of the process, 70% of the wine matures for three
years in casks of French oak holding 10- 20 Hl, and the remaining 30% in
new barriques made of French Allier oak for around two years. They are than
blended to make a single wine, and bottled.
Bottle ageing before release: at least 8 months in the cellar.
Technical data:
Alcohol: 13.5 %
Residual sugar: 1.4 g/l
Total acidity: 5 g/l
Dry extract: 27 g/l
Tasting notes:
Appearance: the typical garnet red of this varietal in the Langa.
Nose: the characteristic aromas of Nebbiolo, with delicate hints of withered
violets and jam mixed with spicy overtones.
Palate: good structure and tannins that are slightly coarse, yet never
overbearing. Correct, clean nish.
Other information:
Bottle sizes available: 75 cl
Best served at: 18 °C (64 °F)
Food pairings:
Nebbiolo can be appreciated at its very best when its rich, full aromas are
matched with pasta with a roast sauce, wine risotto, game and braised
meats. Like all great Italian reds, it has gentle acidity and great tannins that
allow it to last over time.
Meats: lamb, beef and stews.
Sauces: rich and avoursome, including mushrooms.
Cheeses: cows’, sheep’s and/or goats’ milk, mature, blue.