SUPERLODO
Monferrato DOC Red
Introduzione
Power and structure of the Barbera grapes from Nizza, extreme elegance and fruit of the Pinot noir from Loazzolo.
SUPERLODO
Monferrato DOC Red
Introduzione
Power and structure of the Barbera grapes from Nizza, extreme elegance and fruit of the Pinot noir from Loazzolo.
SUPERLODO
Monferrato DOC Red
Introduzione
Power and structure of the Barbera grapes from Nizza, extreme elegance and fruit of the Pinot noir from Loazzolo.
Features
It appears a deep ruby red with violet reflections, having a complex, fine, and elegant aroma, with notes of vanilla and hints of jam. On the palate, it is warm, full-bodied, with good structure and long persistence.
Blend:
Barbera, Cabernet Sauvignon, and Merlot
Exhibition:
Southwest, South
Volume:
14.5%
Operating temperature:
18-20C
Travel in quintals:
50 per hectare
Vineyards:
6000 plants per hectare
Features
It appears a deep ruby red with violet reflections, having a complex, fine, and elegant aroma, with notes of vanilla and hints of jam. On the palate, it is warm, full-bodied, with good structure and long persistence.
Blend:
Barbera, Cabernet Sauvignon, and Merlot
Exhibition:
Southwest, South
Volume:
14.5%
Operating temperature:
18-20C
Travel in quintals:
50 per hectare
Vineyards:
6000 plants per hectare
Features
It appears a deep ruby red with violet reflections, having a complex, fine, and elegant aroma, with notes of vanilla and hints of jam. On the palate, it is warm, full-bodied, with good structure and long persistence.
Blend:
Barbera, Cabernet Sauvignon, and Merlot
Exhibition:
Southwest, South
Volume:
14.5%
Operating temperature:
18-20C
Travel in quintals:
50 per hectare
Vineyards:
6000 plants per hectare
Vinification
The grapes are handpicked at full ripeness, destemmed, and gently pressed. The vinification of the grapes occurs at different times, taking into consideration their ripening periods, in the following order: Pinot Noir, Merlot, Barbera, and Cabernet Sauvignon. The fermentation of the must with the skins lasts from 7 to 10 days, depending on the variety. At the end of fermentation, the different wines are blended into a single tank where malolactic fermentation takes place. Once this fermentation is completed, the wine is transferred to small wooden barrels for an aging period of about 12 months. Subsequently, the wine is bottled where it completes aging for a few months.
Pairings
It happily marries with important second courses like braises, roasts, and game, as well as with aged and blue cheeses with intense flavor.
Vinification
The grapes are handpicked at full ripeness, destemmed, and gently pressed. The vinification of the grapes occurs at different times, taking into consideration their ripening periods, in the following order: Pinot Noir, Merlot, Barbera, and Cabernet Sauvignon. The fermentation of the must with the skins lasts from 7 to 10 days, depending on the variety. At the end of fermentation, the different wines are blended into a single tank where malolactic fermentation takes place. Once this fermentation is completed, the wine is transferred to small wooden barrels for an aging period of about 12 months. Subsequently, the wine is bottled where it completes aging for a few months.
Pairings
It happily marries with important second courses like braises, roasts, and game, as well as with aged and blue cheeses with intense flavor.
Vinification
The grapes are handpicked at full ripeness, destemmed, and gently pressed. The vinification of the grapes occurs at different times, taking into consideration their ripening periods, in the following order: Pinot Noir, Merlot, Barbera, and Cabernet Sauvignon. The fermentation of the must with the skins lasts from 7 to 10 days, depending on the variety. At the end of fermentation, the different wines are blended into a single tank where malolactic fermentation takes place. Once this fermentation is completed, the wine is transferred to small wooden barrels for an aging period of about 12 months. Subsequently, the wine is bottled where it completes aging for a few months.
Pairings
It happily marries with important second courses like braises, roasts, and game, as well as with aged and blue cheeses with intense flavor.
