Red wines

Monferrato D.O.C. Nebbiolo “Nido”

  • Grape
    Nebbiolo (100%)
  • Soil
    Clay and tuff.
  • Training
    Guyot
  • Harvest
    Manual harvest in 20kg cases performed during the first decade of October. Nebbiolo is the last grape to reach full ripeness, and special attention has to be given to the degree of maturation of the tannins.
  • RESA /HA
    About 9 tons
  • Alcohol
    14,5 % vol.
  • Vinification

    After the harvest the bunches are destemmed and softly pressed; vinification then begins with traditional submerged cap maceration until sugar exhaustion. Pumping over is performed daily for several times as to extract flavours and colour. Once fermentation is brought to an end, “Nido” ages for at least 12 months in medium sized oak casks (15 hl) and tonneaux (450 litres), carefully selected to enrich and smoothe tannins and flavours.

  • Serving Temperature and food matching

    18-20° C.
    Monferrato D.O.C. Nebbiolo “Nido” goes along well with snacks and aperitives made with cold cuts and selected cheese, first courses with meat sauce and stuffed pasta, simple main meat courses.

  • Vitigno
    Nebbiolo (100%)
  • Soil
    Clay and tuff.
  • Forma di allevamento
    Guyot
  • Vendemmia
    Manual harvest in 20kg cases performed during the first decade of October. Nebbiolo is the last grape to reach full ripeness, and special attention has to be given to the degree of maturation of the tannins.
  • RESA /HA
    About 9 tons
  • Gradazione Alcolica
    14,5 % vol.
  • Vinificazione

    After the harvest the bunches are destemmed and softly pressed; vinification then begins with traditional submerged cap maceration until sugar exhaustion. Pumping over is performed daily for several times as to extract flavours and colour. Once fermentation is brought to an end, “Nido” ages for at least 12 months in medium sized oak casks (15 hl) and tonneaux (450 litres), carefully selected to enrich and smoothe tannins and flavours.

  • Temperatura di servizio

    18-20° C.
    Monferrato D.O.C. Nebbiolo “Nido” goes along well with snacks and aperitives made with cold cuts and selected cheese, first courses with meat sauce and stuffed pasta, simple main meat courses.

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  • La nostra azienda aderisce alla Misura 10.1.1 del PSR 2014-2020 della Regione Piemonte che finanzia la realizzazione delle tecniche di agricoltura integrata. La Misura 10.1.1 prevede il rispetto delle norme tecniche che regolamentano i trattamenti fitosanitari e le concimazioni dei nostri vigneti e terreni in conduzione. Programma di sviluppo rurale 2014-2020 Misura 10 - Pagamenti Agro-climatico Ambientali Sottomisura - 10.1.1 Produzione integrata Adesione alle tecniche di Produzione integrata

© Giacomo Scagliola  - P.iva e c.f. 00256150053

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