Ghemme - Torraccia - Ghemme
Varietal: 90% Nebbiolo, 10% Vespolina Elevation: mtrs
Practice: Dry Extract: gr
Appellation: D.O.C .G. Ghemme
Soil Type: Clay mixed with a stony base of rocks brought down from the Alps with relatively high acidity
Alcohol %: 14 Acidity:
Residual Sugar: Production:
The bouquet of sweet fruit and spice is clothed–though not hidden–by the subtle vanilla aromas from long ageing in large French Allier oak casks (with a capacity of 2,500 litres). The taste is dry, sapid with a pleasant, bitter finish. The wine is still characterized by its youth but with exceptional balance that bodes well for its continued development.
Winemaking: Soft press of the grapes, fermentation in temperature-controlled steel tanks, monitoring the remontage frequency and the oxygen intake, so as to encourage the extraction of polyphenols. This is followed by a malolactic fermentation.
Aging: 3 years in medium-size French oak casks of Allier, then at least 6 months in bottle.
Food Pairing : Roast or grilled red meats, game, braised meats and mature cheeses.