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Grape varieties: Nebbiolo
Region: Dogliani, Piedmont
Winemaker: Sandro Barosi & Amalia Battaglia
The grapes which make up Langhe Nebbiolo Amphorae are cultivated in a plot in Monforte d'Alba, land of election of the most noble red berried grape of Piedmont. The fermentation of the must takes place spontaneously with manual punching down in terracotta amphorae of Tuscan origin and the aging is done for eleven months in amphorae and two more in bottle. The wine shows a typical garnet red color. The nose opens on varietal hints of dried rose, violet and forest floor, with some spicy aromas on the background. Fine and honeyed in the mouth, the roughness of Nebbiolo is mitigated by the wise use of amphora vessels and makes the tannins fine and silky, improving the round mouthfeel.