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Nebbiolo d'Alba Vigna Valmaggiore 2015 - Bruno Giacosa Maximize

Nebbiolo d'Alba Vigna Valmaggiore 2015 - Bruno Giacosa

Data sheet
  • Winery: Bruno Giacosa
  • Denomination: Nebbiolo d'Alba DOC
  • Nation: Italy
  • Variety: Nebbiolo 100%
  • Production area: Neive
  • Region: Piedmont
  • Year: 2015
  • Gradation: 14,0%
  • Bottle: 75 cl
  • In Vineyard: Manure as a natural fertilizer, use only copper and sulfur as a pesticide
  • Vinification: Fermentation of cement tanks
  • Yeast: Indigenous
  • Aging: Oak barrels for 12 months
  • Match with: Meats
  • Serving Temperature: Temperature 16° C
  • Typology: Red
  • Ideal consumption: Da 2019 a 2026
  • Our judgment: 91/100

35,00 €

Item in stock

01909 - 7C6 / 7ALTO

Produced from Nebbiolo grapes grown in the Roero area in the vineyards at 270 meters above sea level; the soils are sandy with south-east exposure. The harvest is manual and takes place in October, in the cellar cement tanks are used for fermentation, the same happens with indigenous yeasts. Once the fermentation is complete, the wine is aged in large oak barrels for 12 months.

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WINE DESCRIPTION

Produced from Nebbiolo grapes grown in the Roero area in the vineyards at 270 meters above sea level; the soils are sandy with south-east exposure. The harvest is manual and takes place in October, in the cellar cement tanks are used for fermentation, the same happens with indigenous yeasts. Once the fermentation is complete, the wine is aged in large oak barrels for 12 months.

AGING CAPACITY

Wine with good evolutionary prospects.

SMALL TIPS

Taste it at a temperature of 16 ° C combined with Nebbiolo risotto.

  • Product Name:Nebbiolo d'Alba Vigna Valmaggiore 2015 - Bruno Giacosa
  • Product Reference: 01909 - 7C6 / 7ALTO
  • By Bruno Giacosa - Az. Ag. Falletto
  • Price: 35,00
  • Product Width: 0.00 cm
  • Product Height: 0.00 cm
  • Product Depth: 0.00 cm
  • Product Weight: 1.50 kg
  • Description: Produced from Nebbiolo grapes grown in the Roero area in the vineyards at 270 meters above sea level; the soils are sandy with south-east exposure. The harvest is manual and takes place in October, in the cellar cement tanks are used for fermentation, the same happens with indigenous yeasts. Once the fermentation is complete, the wine is aged in large oak barrels for 12 months.
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