Langhe Nebbiolo D.O.C. 2010
Label
Label
Wine technical sheet
More informations
Grape: Nebbiolo
Location: Neive
Cru: Basarin
Size of Vineyard: 3.70 ha
Average production: 22.000 btls/year
The vineyard
The Langhe Nebbiolo is produced in the zone of Basarin, in the area of Neive. It is an historical and very prestigious vineyard. Its position, on the border between the zone of Neive and Treiso, together with high altitude gives the wines a particular note of spices with a hint of licorice, as well as great complexity and a considerable structure. The vines are very young, about 14-15 years old, and for this reason the grapes cannot yet express the richness of polyphenols or all the aromas and the "nuances" that an important cru like this could have. That’s why we decided to declassify it from Barbaresco docg to Langhe Nebbiolo.
The vinification
The fermentation and the maceration of the skins normally takes about 14-18 days. No selected yeasts are used. The malolactic fermentation happens in French barrels coopered expressively for us by Francois Frères in Burgundy. The wine stays in these barrels for approximately 14-16 months, half of this time on its lees.
25% of the barrels used for aging this wine are new, the remaining 75% have previously been used up to 4 times. There is no filtering and no fining prior to bottling.
The Langhe Nebbiolo, due to the severe green harvest done during the summer, has a deep brillant red, an intense, persistent nose of fruits and spices, with some hints of dried rose, cherries and tobacco. On the palate it shows a good, firm body and very refined tannins, with notes of violet, mint and a fresh, vibrant fruit.
The vintage
2010 - The 2010 season started late after a long, cold winter, with the last snowfall on the first half of March.
Because of that, bud breaking for the Nebbiolo grapes did not really happen until the begin of April, one week later than the usual timing.
First part of the season was characterized by "up and down" weather conditions. Spring was relatively wet and cold and by the end of June the real summer heat arrived.
The heat stayed for the month of July while the beginning of August brought drier conditions during the day and cooler morning temperatures.
At the end of August there were cool nights and bright warm, dry days.
This weather lasted all September, interrupted by 3 days of rain on the 7th, 19th and 27th of the month. Lots of warm, bright, sunny days in between the rain helped a good sugar accumulation in the grapes as well as good evolution of colour and flavours. The night and day temperature difference also prevented any rot problem and guaranteed perfect clusters sanity.
Harvest for Nebbiolo begun at the half of October.