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Barolo "La Serra" - Voerzio Martini

Barolo "La Serra" 2015 - Voerzio Martini

COLOR: Intense ruby ​​red with light amaranth reflections and garnet veins.
BOUQUET: Intense, with superb notes of ripe red fruits, fresh strawberry jam and wild blackberries. Delicate memory of vanilla.
TASTE: Full, soft, almost opulent in its power. Rich, but with the right tannic balance and great sweet persistence. Excellent cocoa and overripe fruit notes.

€49.30
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MUNICIPALITY: La Morra.

VARIETIES: 100% Nebbiolo, Michet variety.

CEPPI / HA: 6000

YEAR OF VINEYARD PLANT: 1971

TRAINING SYSTEM: Guyot

EXPOSURE: South West

LAND: Characterized by the Marne di Sant'Agata: mixed clays with very fine sand and calcareous components (55% clay, 30% sand, 15% limestone).

ALTITUDE: 430 m. s.l.m.

IN VIGNA: In the last 30 years the leaf surface has been considerably increased compared to the quantity of bunches, so as to always obtain the highest quality grapes.

DIRECTIONS: The selection of the grapes takes place mainly in the vineyard during the whole phase of setting, ripening and maturation. 4/5 thinning are done manually in order to reduce the production per ha and make the bunches all the same, with a homogeneous maturation.

HARVEST: Harvesting is done manually using small crates so as not to compress and do not have cracks in grapes already in the vineyard.

VINIFICATION: The fermentation takes place in hat emerged in steel tanks and runs out in 15/20 days. This process takes place using temperature control and oxygenation techniques.

All the operations carried out after the alcoholic fermentation, up to the bottling included, are made by protecting the wine from contact with oxygen using Nitrogen. In this way there is a greater preservation of the aromas of wine and coloring substances and a considerable reduction in the use of sulphites.

AGING: After malolactic fermentation, the wine is transferred into French oak barrels with a capacity of 500 liters (60% new, 40% second passage) for around 24 months. The last 6 months are assembled in 25 HL French oak barrels until the next bottling.

DRY EXTRACT: 33.5 g / L

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