Renato Ratti Langhe Nebbiolo

Description

Harvest period End of September and beginning of OctoberVinification Destemmed and crushed Thermo-controlled fermentation at a temperature of 30C 85F Average time of maceration 7 days Malolactic Fermentation in November in steel vats Aging around one year in oak barrelsLongevity media of wine 6 to 10 yearsTasting notes A slightly faded ruby red. Fine, delicate and persistent bouquet with characteristic trace scents of strawberry and raspberry. Pleasantly bitterish, velvety, at once elegant and full.Notes on wine and food pairing Class and spontaneous vivacity are the distinguishing characteristics of this wine. The typical sandy soil gives lots of finesse and a very delicate aromas. Red meats, grilled or on the spit, game, grande cuisine white and red meats with white or brown sauces. – Renato Ratti