AREA: medium and high hills (350-240 metres) located in Serralunga d’Alba
MANUFACTURER: Massimo Rattalino
GRAPE VARIETY: 100% Nebbiolo
ALCOHOL: 14,50 % by Vol.
DRY EXTRACT: /
SUGGESTED FOOD: aged cheeses, red meats and game.
After the harvest in the second decade of October, according to the tradition, the fermentation is carried out at controlled temperature (30-31°) in stainless steel vats with floating hat. Maximum duration of 15 days with frequent pumping over to optimize the extraction of polyphenolic substances. The malolactic fermentation occour at the end of the fermentation and after drawing off.
Ageing for 3 years, 24 months in large Slavonian oak of 30 hl and 12 months in stainless steel tanks. Then the wine is bottled for further refinement, which varies according to the characteristics of the vintage. Never less than 12 months.
The color of 91 is ruby red with garnet reflections. The nose is clean and intense, with hints of vanilla, spices, dried roses and undergrowth. The taste is dry, soft, full, velvety, harmonious and long-lasting. It can also pleasantly accompany the conversation at the end of the meal.