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I Fuoriclasse

Selections

Barbaresco DOCG

Coste Rubin

Grapes

Nebbiolo

Area

Treis, Barbaresco and Neive

Soil type

Clay and calcareous marl-rich soil

Exposure and altitude

South/South-West - 250/300m asl

System

Guyot 4.500 plants/ha

Harvest

First-second ten-days of October

Gradation

14% vol

Temperature

16-18 °C

Size

0,75 L

Technical notes

Vinification: as soon as the grapes reach the winery, they are de-stemmed and crushed, and the fermentation is carried out by using selected yeasts at a temperature of 30-32 °C. The must is pumped over the skins regularly to optimize the extraction of colour and tannins. The maceration lasts 10-12 days, and the malolactic fermentation takes place before the end of the winter.

Ageing: the wine begins to mature in the January following the vintage, in 2.000 and 3.000 litre barrels made of oak from Allier. After around a year in wood, the wine spends a short time in stainless steel before completing its ageing process in the bottle.

Pairings

Ideal with big red meat dishes and medium or mature cheeses.