Ghemme - Torraccia - Ghemme

Varietal90% 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: 

Tasting Notes:
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.


Tasting Notes