The Nebbiolo di Cordero di Montezemolo has been obtained from 100% grapes of Nebbiolo di Cordero di MontezemoloNebbiolo harvested in the municipalities of La Morra, Alba, and in the Roero area (CN), to which clusters of Nebbiolo di Cordero di MontezemoloNebbiolo from Barolo originating from 6-7-year-old plants have been added. The vineyards are located on clayey-loamy soils with varying presence of sand and trace elements. The harvest was rigorously carried out by hand, between the months of September and October. In the cellar, the red vinification process included a phase of alcoholic fermentation with maceration of the must on the skins in stainless steel tanks, with the addition of whole berries, for a period of 8-10 days. The malolactic fermentation, which refined the structure and aromatic profile of the wine, took place in stainless steel and partly in wood. Before being released to the market, the Nebbiolo di Cordero di MontezemoloNebbiolo from Cordero di Montezemolo's Alba vineyard rested for 4-5 months in stainless steel tanks and for 2 months in the bottle.

NEBBIOLO LANGHE CORDERO DI MONTEZEMOLO: TASTING

The Nebbiolo di Cordero di Montezemolo presents itself with a ruby red color and bright reflections. On the nose, it releases aromas of ripe red berries together with hints of violets, tobacco, coffee, and dark spices. The palate is intense, savory, and elegant, enhanced by silky tannins and a soft, fruity, and slightly spicy finish. It pairs well with cold cuts and cheeses as well as with flavorful meat dishes. Try it with risotto with porcini mushrooms and sausage.