Langhe Nebbiolo Muntajà

£18.50

In stock

Style

Medium-Bodied, Ripe Cherry, Smooth

Grape

Nebbiolo

Producer

Osvaldo Barberis

Origin

Italy, Piedmont

ABV

14%

Vintage

2019

Size

75cl

Wine Production

Organic, Vegan

Vivid ruby with a slight tinge of orange and characteristically light with a delicate fragrance, reminiscent of violets.

On the palate, the wine’s harmony is accompanied by a pleasing astringency that enhances its drinkability, leaving a finish rich in floral and spicy notes.

Nebbiolo is a wine grape with great potential, but it must be grown where conditions are optimal, as they are in the town of Monforte d’Alba. Here, the grapes mature at the right pace, so that in early October we can harvest these spectacular grapes covered in bloom, with an almost blueish hue.

The wine, aged in wooden casks for a year and for a further six months after bottling, is a bright, vivid ruby with a slight tinge of orange. Its characteristically light, delicate fragrance, reminiscent of violets,is accentuated and perfected as the wine ages. To the palate, the wine’s harmony is accompanied by a pleasing astringency that enhances its drinkability, leaving a finish rich in floral and spicy notes.

Osvaldo Barberis

We are a small family business located in one of the most beautiful areas of Langhe (Dogliani) suitable to vine, in particular to Dolcetto wine.

The farm covers an area of nine Hectares : seven hectares are devoted to Dolcetto, one to Nebbiolo of Alba and one to Barbera of Alba: the vines are on average about thirty years and they are placed in cavalcapoggio rows with traditional pruning; Guyot with high density of plants. These conditions support the whole biological management of the farm allowing us to produce sound and well ripe grapes without using chemical fertilizers or fungicides products . Also the farm rises Piemontese breed’s beefs completing the cycle of the typical Langhe’s farm.

The whole management of the vineyard is targeted to the respect of the plant and to the contained production that is exasperated by the thinning of bunches; this process makes the grapes more resistant from crittogame attacks and anticipates the aging. This process gives us the opportunity to harvest grapes rich of extracts.

In the winery a lot of attention is paid to the management of the various steps of the production and to the cleanliness of the room; these are essential conditions in order to produce wines that can best represent the territory of origin without defects or disharmony.

In order to give to the wine its peak, the products are not filtered before bottling and they have a low levels of sulphites; in this way they are able to express a pleasant and healthy drink.

In the winery the production of wine is followed by the Oenologist Piero Ballario.

http://osvaldobarberis.com/?lang=en

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