May Wine Tasting

Just back from Piemonte and for this month we'll be featuring wines from the producers we had the opportunity to visit. We'll be tasting these beautiful wines that we have fallen in love with:

FERRARIS CASTELLETTO DI MONTEMAGNO RUCHÈ OF CASTAGNOLE MONFERRATO DOCG RISERVA 2019

Produced from pure Ruchè grapes, coming from a very particular vineyard characterized by calcareous marl with a high clay component that gives the wine great structure, while maintaining finesse and elegance. The care of the vines and the low yields per hectare ensure the highest quality. In its luminous ruby dress, the olfactory texture is elegant and complex. Deep and intense aromas of rose petals and fruity sensations of cherry jam, accompanied by a pleasant spiciness. On the palate it is long, persistent and with a pleasant freshness. Fresh oak tones emerge perfectly blended in the background. Perfect match with traditional Piedmontese first courses. 

Variety: Ruchè 100% 

Production area: Montemagno, Asti Soil: Combination of limestone and clay 

Vine training: single Guyot 

Yeld: 6 t/ha – 260 meters a.s.l. 

Age of the vineyards: 10 years 

Alcoholic fermentation: 25 days at controlled temperatures in rotofermenters 

Malolactic fermentation: In large oak barrels Aging: 12 months in tonneaux 

Refinement: 12 months in bottles 

Alcohol content: 15 % 

Residual sugar: 0,30 g/l 

Acid content: 5,83 g/l 

Food pairing: Truffles, first dishes, red meat, medium-aged cheeses 

Serving temperature: 18-20° C

Producer Interview: https://youtu.be/5av_gw3Atpk

FRATELLI SERIO E BATTISTA BORGOGNO NEBBIOLO D'ALBA 2020

Denomination: DOC

Production area: depending of vintage mainlyCastellinaldo and Diano d’Alba

Variety: 100% Nebbiolo

VINEYARD

Type of Soil: sandy marl and clay, Sant’Agata Fossil Marl

Exposure: south

Altitude: 250 m above sea level - 350 m above sea level

Year of planting: 1994- 2015

Training system: traditional Guyot

Total area: 1,40 hectares - 1,30 hectares

Harvest: Manual, October.

VINIFICATION AND AGING

Maceration: with cap of about 12days in wooden vats, (depending on the year) with frequent pumping over.

Malolactic fermentation: in steel barrels

Aging: in barrels of 2500-5000 liters of Slavonian oak. (Garbellotto) (The time of wood aging is variable and follows the needs of the individual vintages)

Bottling: placed it horizontally for about six months.

Annual production: about 10.000 bottles, depending on the year

Producer Interview: https://youtu.be/_vAhTB8GSME

FRATELLI SERIO E BATTISTA BORGOGNO BAROLO CLASSICO 2018

Denomination: DOCG

Production area: depending of vintage, Novello,mainly

Variety: 100% Nebbiolo

VINEYARD

Type of Soil: calcareous and clay

Exposure: south, south-east

Altitude: 350 m above sea level

Year of planting: 1994- 1999

Training system: traditional Guyot

Harvest: Manual, October

VINIFICATION AND AGING

Maceration: with cap of about 15-20 days in wooden vats, (depending on the year) with frequent pumping over.

Malolactic fermentation: in steel barrels

Aging: in barrels of 2500-5000 liters of Slavonian oak. (Garbellotto) (The time of wood aging is variable and follows the needs of the individual vintages) Bottling normally in the summer to ensure aging in bottle, placed it horizontally for about six months.

Annual production: about 6.000-10.000 bottles, depending on the year.

Producer Interview: https://youtu.be/_vAhTB8GSME

CARLO GIACOSA Barbera d’Alba Superiore doc “Lina” 2018

Grape: Barbera

Vineyard: The Barbera grapes used to make this wine were

grown in an estate-owned vineyard near our winery.

Soil: Compact with a prevalence of limestone and clay.

Altitude: 200 to 260 m above sea level.

Vine training system: Guyot modified to bow.

Vinification: The grapes are crushed and destemmed, then the

must ferments on skins in temperature-controlled steel tanks.

Ageing: After being drawn off and partially cleared, the wine

ages in French oak barrels.

Bottle ageing: After bottling, the wine ages in bottles laid down

in the silence and darkness of our cellar.

Sensory characteristics: The colour is a beautiful, deep and full

ruby red. The bouquet is broad and engaging, with pleasant

notes of red fruit, jam and spices. The palate is dry, warm,

savoury and persistent.

Pairing: A full-bodied and structured wine, it successfully

accompanies tasty stews and braised red meat dishes, as well

as well-matured cheeses.

Serving temperature: 16/18°C.

Storage: The best place to store the wine is in an underground

cellar, at a constant temperature, away from light and noise.

Producer Interview: https://youtu.be/Njnt_AnyqHo

Bonus Pour:

CARLO GIACOSA Barbaresco Montefico 2019

Grape: Nebbiolo

Vineyard: The Nebbiolo grapes for this Barbaresco were grown

in our vineyard in the Montefico cru in Barbaresco.

Soil: Compact with a prevalence of limestone and clay.

Exposure: South.

Altitude: 230 to 260 m above sea level.

Vine training system: Guyot modified to bow.

Vinification: The grapes are crushed and destemmed, then the

must ferments on skins in temperature-controlled steel tanks.

Ageing: After being drawn off and partially cleared, the wine

ages in large oak barrels.

Bottle ageing: After bottling, the wine ages in bottles laid down

in the silence and darkness of our cellar.

Sensory characteristics: The colour is garnet red. The bouquet

is broad, elegant and floral, with notes of rose and spices. The

palate is dry, full and harmonious, with great structure.

Pairing: A wine of great substance, particularly well-suited to

accompany savoury dishes, particularly meat. It is also pleasant

with mature cheeses and for meditated consumption outside of

mealtimes.

Serving temperature: 16/18°C.

Storage: The best place to store the wine is in an underground

cellar, at a constant temperature, away from light and noise

Producer Interview: https://youtu.be/Njnt_AnyqHo

It's going to be a great night. We're excited to share all these great wines with you!