Barbera d'Alba Zio Nando 2016
clay-sandy-calcareous with sub-alkaline reaction.
IN THE VINEYARD
30% of old vines planted in 1944. Selection during the period of colors change. Manual harvest.
IN THE CELLAR
Stalk removal; pressing and maceration for8-10 days on average. Controlled temperature fermentation at 30 °C. Malolactic completed.
The vineyard that produces the Zio Nando, thanks to a terrain that tends towards sandy and its western exposure, permits us to obtain a wine with a powerfully fruity aroma, optimal color intensity and extreme refinement.
PAIRINGS salami and cheese, parmigiana, vitello tonnato, russian salad.
90 - Wine Spectator
90 - Wine Enthusiast