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From Tenuta Il Cascinone, this single estate Nebbiolo has an appealing and early-drinking style. Lightly floral aromas with notes of plum and berry fruit balanced by savory characters. The palate is juicy with ripe plum and black cherry, supple tannins and a lightly spicy finish. Enjoy with steak, roast vegetables, and tomato-based pasta dishes. -
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Production
Alasia Langhe Nebbiolo is produced from Nebbiolo grapes cultivated in the Langhe hills around the town of Alba in the Piemonte region. The vineyards have a south westerly aspect and are situated at altitudes between 200 and 300m above sea level. The vines have an average age of 30 years. Planting density is 4000 to 4500 vines per hectare and the soil is limestone-clay. Piemonte low Guyot trellis system is used. Grapes are typically hand harvested in early October. Fermentation in stainless steel tanks at 25 - 30 C; pressed when dry and transferred to stainless steel tanks for malolactic fermentation. The wine is then racked to a mixture of French oak barrels (40%) and large traditional Piedmont oak vats for 12 months maturation. Finally these two components are blended and bottled.Tasting notes
Sweetly aromatic with hints of roses, tobacco and spices. The palate offers ripe cherry and berry fruits up front, yet finishes with an earthy, lightly toasty, savoury complexity with finely-grained tannins.Food match
Rich meat stew; pasta with fresh pesto, aubergine and smoked bacon. -
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Tasting notes
A juicy red with aromas of blackberries, plums and black cherries. These characters follow through to the palate, which has considerable fruit weight along with soft tannins and a savoury spiciness. Refreshing acidity on the finish.Food match
Fantastic with pizza and pasta and plenty of Parmesan! -
Production
Alasia Barbaresco is produced from a cellar selection of Araldica's best barrels. The grapes are hand-harvested in early October. The Nebbiolo grapes are de-stemmed and crushed to four small fermenters for 12 days, with daily pumping-over. This ensures good colour and flavour extraction, but avoids over extraction of the abundant Nebbiolo tannins. The wine is drained off at dryness and the skins transferred to a small press. After pressing the wine is settled for two days, and then racked to Slavonian oak botte and barrique, where it is aged for 2 years. It is then racked from oak and gently natural egg white fined. Another 6 months maturation in bottle is completed before release.Tasting notes
Black fruit aromas, with some savoury, spicy and gently floral characters. Complex and richly flavoured with black cherry, bramble and a hint of violet on the palate. Good structure and fine tannins lead to a long rich finish.Food match
Fantastic with roasted and grilled meats.
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