Vigna La Rosa
Vigna La Rosa
“La Rosa” Vineyard Serralunga d'Alba
Calcareous marl and clay
Exposure and altitude
South/south-west - 250/310m asl
Guyot 4.400-5.000 plants/ha
Mid - October
Barolo La Rosa is produced from the most painstaking selections carried out in vineyard.
Vinification: one week fermentation in stainless steel tanks; after that, submerged cap maturation of about 20 days at room temperature, followed buy racking in barrels.
Ageing: 70% of the wine ages in big Slavonian oak barrels (140hl) for two years; the remaining 30% in French oak barrels for 1 year and in Slavonian oak big barrel for another year. The two … are then assembled, bottled and stocked for a further period of maturation of 12 months.
Ideal with big red meat dishes and medium or mature cheeses, it can also make for pleasant after-dinner company.
Regular winter with some snowfalls from January to March that helped to stock up water. Setteled weather conditions during the spring with some rainfalls and later flowering than the average. Very hot temperatures during a sunny June interrupted by some rainfalls. In August, there was an irregular weather: overcast sky and lower temperatures than the average climatic course. Fortunately the weather in September was really good and that helped Nebbiolo grape to mature perfectly with high quality.