
Platinum
Langhe DOC Rosato
Grapes
Dolcetto, nebbiolo and barbera
Area
Langa
Soil type
Calcareous marls, rich in sand
Exposure and altitude
East/south-east - 200/300m asl
System
Guyot 4.000-5.000 plants/ha
Harvest
Mid-late of September
Gradation
11,5% vol
Temperature
10-12 °C
Size
0,75 L
Technical notes
Vinification: the three varieties are harvested in different periods, when the grapes are rich in acidity and fruity aromas. The grapes are de-stemmed, crushed and sent to fermentation tanks, where a cold maceration occurs at a temperature of 10° C for 24 hours. Upon the maceration, a soft pressing of the skins and a subsequent settling of the must is made, then the wine is kept cold for additional 24 hours. Therefore, the must is left to ferment at a maximum temperature of 18° C. After the fermentation of the three wines, the assembly is carried out.
Aging: The wine is left on lees for a period of three months at a temperature of 5° C to inhibit malolactic fermentation. The bottling is done in late winter. The rosé wine should be consumed within two years.
Pairings
Excellent as aperitif, with seafood, pasta and salumi.