francofrancescovini-bott-nebbiolo-alba

Nebbiolo d'Alba DOC

For the production of this wine the best grapes grown in Vezza d'Alba are selected. In this municipality there are some of the oldest vines in Piedmont.

PRODUCTION PROCESS
Harvesting time: by hand in small baskets at the end of October.
Vinifcation: The grapes are removed from their stalk, pressed and then fermentation starts. The temperature of maceration start at 30°C for about a week, then it is kept at about 25°C for two more 2 days in order to optimize the extraction of sweet tannins.
Fining: When racking is over, wine is transferred into oak barrels from Slavonia. In these vessels malolactic fermentation takes place before the end of winter. After about  12 months of aging wine is bottled and sold.

FEATURES:
Color: ruby-red with garnet red reflections.
Scent: definitely fruity and ample with scents of viola well mixed with spices.
Flavour: fresh and intense at the same time with soft and fruity tannins.
To be served in wide goblets at a temperature of 18 ° - 20 ° C.
Gastronomic coupling: any course.
To be drunk: preferably within 4 – 5 years.
Size/Format:750ml

VINEYARD
Grape variety: 100% Nebbiolo
Height o.s.l.:220 MT  s.l.m.
Sun exposure: South
Vines per hectare:4400
Farming: Guyot
Soil: Clayey-calcareous sand
Year of implant:1975

CHEMICAL ANALYSIS
Extract: 29.6 g/L
Alcohol vol. (%): 13.50% vol.
Total Acidity: 5.50 g/L