SAIO – Canavese DOC Nebbiolo 2019

  • VINE: Nebbiolo 100%
  • PRODUCTION AREA: Viverone, Piverone
  • ALTITUDE: 300 m asl
  • SOIL: moraine origin
  • EXPOSURE: north – south
  • IMPLANTATION PERIOD: 1985
  • CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola and Guyot espalier

 

  • YEARLY CLIMATE: Early sprouting associated with warm and dry winter weather gave way to a significant temperature range in March, until the “historic” cold returned in May. A very hot summer brought early ripening.
  • HARVEST: last ten days of October
  • VINIFICATION: manual harvesting of the grapes in crates, maceration on the skins for up to 20 days. Fermentation with selected yeasts.
  • AGEING: 12 months in second-passage oak barrels. After bottling, 6 months of ageing follow.
  • ALCOHOL CONTENT: 14.00 %vol

 

  • SERVING T°: 16-18 °C
  • APPEARANCE: ruby red
  • NOSE: violet, vanilla, coffee, balsamic on the finish
  • MOUTH: elegant, spicy tannin with hints of red fruit

25,00 €

SAIO – Canavese DOC Nebbiolo 2019

  • VINE: Nebbiolo 100%
  • PRODUCTION AREA: Viverone, Piverone
  • ALTITUDE: 300 m asl
  • SOIL: moraine origin
  • EXPOSURE: north – south
  • IMPLANTATION PERIOD: 1985
  • CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola and Guyot espalier
 
  • YEARLY CLIMATE: Early sprouting associated with warm and dry winter weather gave way to a significant temperature range in March, until the “historic” cold returned in May. A very hot summer brought early ripening.
  • HARVEST: last ten days of October
  • VINIFICATION: manual harvesting of the grapes in crates, maceration on the skins for up to 20 days. Fermentation with selected yeasts.
  • AGEING: 12 months in second-passage oak barrels. After bottling, 6 months of ageing follow.
  • ALCOHOL CONTENT: 14.00 %vol
 
  • SERVING T°: 16-18 °C
  • APPEARANCE: ruby red
  • NOSE: violet, vanilla, coffee, balsamic on the finish
  • MOUTH: elegant, spicy tannin with hints of red fruit

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  • VINE: Nebbiolo 100%
  • PRODUCTION AREA: Viverone, Piverone
  • ALTITUDE: 300 m asl
  • SOIL: moraine origin
  • EXPOSURE: north – south
  • IMPLANTATION PERIOD: 1985
  • CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola and Guyot espalier

 

  • YEARLY CLIMATE: Early sprouting associated with warm and dry winter weather gave way to a significant temperature range in March, until the “historic” cold returned in May. A very hot summer brought early ripening.
  • HARVEST: last ten days of October
  • VINIFICATION: manual harvesting of the grapes in crates, maceration on the skins for up to 20 days. Fermentation with selected yeasts.
  • AGEING: 12 months in second-passage oak barrels. After bottling, 6 months of ageing follow.
  • ALCOHOL CONTENT: 14.00 %vol

 

  • SERVING T°: 16-18 °C
  • APPEARANCE: ruby red
  • NOSE: violet, vanilla, coffee, balsamic on the finish
  • MOUTH: elegant, spicy tannin with hints of red fruit
  • VINE: Nebbiolo 100%
  • PRODUCTION AREA: Viverone, Piverone
  • ALTITUDE: 300 m asl
  • SOIL: moraine origin
  • EXPOSURE: north – south
  • IMPLANTATION PERIOD: 1985
  • CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola and Guyot espalier
 
  • YEARLY CLIMATE: Early sprouting associated with warm and dry winter weather gave way to a significant temperature range in March, until the “historic” cold returned in May. A very hot summer brought early ripening.
  • HARVEST: last ten days of October
  • VINIFICATION: manual harvesting of the grapes in crates, maceration on the skins for up to 20 days. Fermentation with selected yeasts.
  • AGEING: 12 months in second-passage oak barrels. After bottling, 6 months of ageing follow.
  • ALCOHOL CONTENT: 14.00 %vol
 
  • SERVING T°: 16-18 °C
  • APPEARANCE: ruby red
  • NOSE: violet, vanilla, coffee, balsamic on the finish
  • MOUTH: elegant, spicy tannin with hints of red fruit

25,00 €

  • VINE: Nebbiolo 100%
  • PRODUCTION AREA: Viverone, Piverone
  • ALTITUDE: 300 m asl
  • SOIL: moraine origin
  • EXPOSURE: north – south
  • IMPLANTATION PERIOD: 1985
  • CULTIVATION METHOD: “Bocca di Lupo” (hanging) half pergola and Guyot espalier
 
  • YEARLY CLIMATE: Early sprouting associated with warm and dry winter weather gave way to a significant temperature range in March, until the “historic” cold returned in May. A very hot summer brought early ripening.
  • HARVEST: last ten days of October
  • VINIFICATION: manual harvesting of the grapes in crates, maceration on the skins for up to 20 days. Fermentation with selected yeasts.
  • AGEING: 12 months in second-passage oak barrels. After bottling, 6 months of ageing follow.
  • ALCOHOL CONTENT: 14.00 %vol
 
  • SERVING T°: 16-18 °C
  • APPEARANCE: ruby red
  • NOSE: violet, vanilla, coffee, balsamic on the finish
  • MOUTH: elegant, spicy tannin with hints of red fruit

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