Features
Name:
Bric Amel Langhe Nebbiolo DOC 2023
Terrain:
calcareous, rich in quartz sands and fine clays
Cellar
The Abbona family produces high quality wines, continuing, year after year, the work begun by the Marquises of Barolo more than two centuries ago
There is a thread that binds people, vineyards, cellars and bottles: the knowledge and passion to produce wines that respect the unique characteristics of this wonderful territory with a very high wine vocation.
Anna and Ernesto Abbona, together with their children Valentina and Davide, are the faithful interpreters of the diversity of places, vineyards and vines.
They rigorously respect and preserve their typicality by vinifying grapes from their own vineyards and from vine growers selected over many years, favouring the location and cultivation capacity of the individual vineyards.
Description
The word Bricco (Bric, in Langhe dialect) recalls the top of the hills, whose calcareous soils, rich in quartzose sands and fine clays, guarantee ample structure and immediate bouquet expression. The Langhe, as a whole, has an extraordinary variety of soils and microclimates and Nebbiolo is a very eclectic vine that from the
soils rich in quartzose sands and fine silt draw fragrant and fruity aromas. The result is a wine of great harmony already in its youth, with delicate tannins and a broad, immediate expression of the bouquet
Organoleptic characteristics:
Ruby red colour with mauve highlights. On the nose, fragrant aromas of wild berries are immediately noticeable and, gradually, a hint of wild violets emerges. On the palate, the softness and freshness of Nebbiolo combine in a marriage that enhances the qualities of this wine. The tannin, barely noticeable, clears the palate.
Storage time:
5 years
Vinification
alcoholic fermentation at a controlled temperature, never above 24 °C, to obtain a wine with a particularly fresh and floral aroma
At the same time, maceration on the skins takes place, where all the noble components of the grape (colour, aromas and tannins) are extracted. Maceration lasts about 6 days during which time the pumping over of the must onto the grape marc cap favours the delicate extraction of colour and a limited quantity of tannins.
Acknowledgements
