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Langhe Doc Nebbiolo Ciabòt

Grape variety

Nebbiolo

Production area

Santo Stefano Belbo

Exposition and altitude

South-East. 350 metres above sea level

Form of cultivation

Annual pruning and training using the traditional Piedmontese Guyot method. Thinning at the end of August.

Harvest period

First weeks of October.

Vinification

After destemming and crushing, alcoholic fermentation takes place with the addition of selected yeasts keeping the temperature constant at around 25°. During maceration, pumping over is done at regular intervals, thus favouring the contact of the skins with the must to increase the extraction of tannins, anthocyanins and the characteristic aromas of Nebbiolo. The drawing off follows to separate the wine from the skins.

Ageing

Maturation in barrels used in the previous year.

Organoleptic characteristics

Colour: intense ruby red when young, tending to garnet red as a result of ageing;
Bouquet: Wide range of aromas of roses, red fruit, vanilla and spices delicately developed from the ageing in the barrel;
Taste: confirms the scents perceived by the nose. The taste of red fruit blends perfectly with the delicate taste of oak;

Pairings

Perfect with the great dishes of Piedmontese cuisine, meats, braised meats, game and mature cheeses.

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Awards
Bibenda
2018
2017
Gambero Rosso
2018
I Vini di Veronelli
2019
89/100
2018
90/100
2018
89/100
2016
90/100
Vini buoni d'Italia
2021
2019
2018
WineSurf
2018
84