Monferrato D.O.C. Nebbiolo

• Grape

  Nebbiolo 100%
• Soil

  Marly and calcareous.
• Training

  Guyot
• Harvest

  Manual harvest during the first decade of October in 20 kg cases. Nebbiolo is the last grape to ripen and special attention has to be paid to tannic ripeness.
• RESA /HA

  About 9 tons
• Alcohol

  14,5 % vol.
• Vinification

  After harvest, destemming and soft pressing, vinification starts with traditional submerged cap maceration for about 20 days, until sugar exhaustion. During the winter following the harvest, some rackings are performed before settling the wine in medium sized oak casks (15 hl) and subsequently in tonneaux (450 litres), where it rests for at least 4 years.

• Serving Temperature and food matching

  18-20° C.
Virasa Vejia is an excellent match to red meat, game and seasoned cheese.

• Vitigno
  Nebbiolo 100%
• Soil
  Marly and calcareous.
• Forma di allevamento
  Guyot
• Vendemmia
  Manual harvest during the first decade of October in 20 kg cases. Nebbiolo is the last grape to ripen and special attention has to be paid to tannic ripeness.
• RESA /HA
  About 9 tons
• Gradazione Alcolica
  14,5 % vol.
• Vinificazione

  After harvest, destemming and soft pressing, vinification starts with traditional submerged cap maceration for about 20 days, until sugar exhaustion. During the winter following the harvest, some rackings are performed before settling the wine in medium sized oak casks (15 hl) and subsequently in tonneaux (450 litres), where it rests for at least 4 years.

• Temperatura di servizio

  18-20° C.
Virasa Vejia is an excellent match to red meat, game and seasoned cheese.