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Aldo Conterno - Langhe Nebbiolo Il Favot 2017 Ml. 750
Winery Aldo Conterno
€47.00
Characteristic
Classification
Langhe Nebbiolo DOC
Size
Ml. 750
Body
Heavy
Ageing
From 18 to 24 months
Blend
Nebbiolo
SPECIES OF VINE: Nebbiolo, Michet and Lampia varieties. VINEYARD: different vineyards in Bussia (Monforte d'Alba). HARVEST: manual, with grapes selection in the vineyard. TIME OF HARVEST: mid-October. VINIFICATION: red, with skin contact inside stainless steel vats. VINIFICATION TIME: the must stays on contact with the skins for 6 to 8 days. VINIFICATION TEMPERATURES: from 26 to 28 degrees centigrades. CELLAR REFINING: the new wine , after spending a few months in stainless steel vats and being transferred several times, is put in oak casks, where it remains a few months and, finally, it will be bottled. NOTES: the grapes used to make “ Il Favot” come from vineyards which have undergone periodical implantations, and so have a maximum age of 15 years. The skin contact is limited to 6-8 days so to extract few tannins and more colour from the skins themselves, with the result of getting a well-coloured wine with a remarkable softness.
DIV7407
6 Items
Data sheet
- Classification
- Langhe Nebbiolo DOC
- Organic
- No
- Year
- 2017
- Size
- Ml. 750
- Gradation
- 14,5%
- Body
- Heavy
- Ageing and Fining
- 13-24 months in barrique
- Ageing
- From 18 to 24 months
- Color
- Dark ruby red.
- Scent
- Warm and intense, with notes of jam, cherry, aromatic herbs and dried flowers
- Aroma
- Burnt, Floral, Fruity, Spicy, balsamic
- Taste
- Full-bodied, smooth and elegant, with delicate tannins on the finish
- Serving temperature
- 16°-18° C.
- Blend
- Nebbiolo
- Blend description
- Nebbiolo 100%
- Contains sulfites
- Si
- Zone
- Piemonte
- Matching
- Agnolotti (stuffed meat and rice pasta, typical from Piedmont Region), Pasta with sauce, T-bone steak (Florentine steak), Roasted red meat, Rice with mushrooms, Rice with Bolognese sauce, Red meat stew, Red meat, Pasta made with egg, Braised meat, Kill, Grilled meat, Game, Dishes with truffle, Cured cheeses, Tajarin (long pasta typical from Piedmont region), Meditation wines / Dessert wines
- Ideal with
- Cured cheeses, Meat Red, Pasta Meat, Pasta With Vegetables, Dessert
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Nell' ottocento gli antenati di Aldo Conterno partirono dall' Italia per andare a vivere in Argentina, poco dopo rientrarono in Italia per problemi familiari. Così Giovanni Conterno si trasferì con la famiglia a Monforte d'Alba nella piccola azienda vinicola del padre Giuseppe. Conterno penso subito di creare un grande Barolo da produrre solo nelle migliori annate, con lunghe fermentazioni per poterlo bere dopo tanti anni. Nel 1920 eccoci la svolta grazie all' imbottigliare del Barolo riserva. Nel 1930 Giovanni cede l'azienda al figlio Giacomo. E' in questi anni che i figli Giovanni e Aldo iniziarono ad affiancarlo e a seguirlo nella
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SPECIES OF VINE: Nebbiolo, Michet and Lampia varieties. VINEYARD: different vineyards in Bussia (Monforte d'Alba). HARVEST: manual, with grapes selection in the vineyard. TIME OF HARVEST: mid-October. VINIFICATION: red, with skin contact inside stainless steel vats. VINIFICATION TIME: the must stays on contact with the skins for 6 to 8 days. VINIFICATION TEMPERATURES: from 26 to 28 degrees centigrades. CELLAR REFINING: the new wine , after spending a few months in stainless steel vats and being transferred several times, is put in oak casks, where it remains a few months and, finally, it will be bottled. NOTES: the grapes used to make “ Il Favot” come from vineyards which have undergone periodical implantations, and so have a maximum age of 15 years. The skin contact is limited to 6-8 days so to extract few tannins and more colour from the skins themselves, with the result of