Description
Langhe Nebbiolo 2016 Cascina Alberta
Variety: Nebbiolo 100%
In Biological conversion.
With the 2018 vintage it will also have the certification stamp.
The grapes come from the same vineyard that makes up the Barbaresco Giacone. Only a question of age differentiates them in the destination. Langhe Nebbiolo vines have an age ranging from 10 to 20 years. The municipality is that of Treiso.
Average altitude: it,s 350 meters above sea level and has a sun exposure that goes from South to South – West.
The soil is limestone tending to sandy
Yield per hectare: it is 65 hectoliters.
The harvest is done by hand in crates, and depending on the year it takes place between late September and mid-October.
Grapes that arrive in the cellar are gently pressed and immediately selected French indigenous yeasts are added. In other words, 2/3 of freshly picked and crushed berries are combined into a classic glass arbanella for 1/3 of the previous year’s wine. Fermentation takes place in stainless steel tanks at a controlled temperature with daily pumping over. The time varies according to the year, but normally it is around 20 days.
Once fermentation is complete, the wine is racked and the wine is then aged for 6 months in 15 and 25 hectolitre slavonian oak barrels. In these containers it carries out the malolactic transformation.
Langhe Nebbiolo 2016 Cascina Alberta
Red ruby red.
The nose has aromas of flowers and red fruits and fresh woods. Among the first we can distinguish the rose and the violet, while among the latter the sour cherry, currant, wild strawberry and raspberry stand out on the others. Also some ideas of the undergrowth, that set of scents of grass, moss, hay, leaves and dry branches.
On the palate it is more than satisfactory, due to the splendid hardness to give rigidity to the structure, and adequate softness to give substance. Fruit aromas return for a crescendo finish.
Coming from the same vineyard of the Giacone, the grapes, which are the Langhe Nebbiolo squeezed, could contribute to making Barbaresco. It stands out from its older brother, due to its immediacy, for its fresh fruit aromas that dominate the profile. That’s why it’s so good. Different from Barbaresco, yet so close to remembering it.
Accompany the tajarin with truffle, the fillet of Fassona cooked in a pan and nuanced with the same nebbiolo. Also excellent with small feather game: stuffed thrushes and larded steaks.
