LANGHE DOC NEBBIOLO CAINASSA
❝ Cainassa is the name of our oldest Langhe
Nebbiolo vineyard–it’s 70 years old!
Our Langhe Nebbiolo is named after this vineyard
PRODUCTION ZONE
Southeast, east and west-facing vineyards situated in San Rocco Seno d’Elvio (Alba).
Elevation: 300 metres above sea level
VINEYARDS AND SOIL
3.6 hectares: vines of approximately 20 years of age on Lequio formations (grey marl alternating with sand layers)
GRAPE VARIETY
Nebbiolo
HARVEST
Hand-picked over the first ten days of October
VINIFICATION
The freshly-harvested grapes are crushed and destemmed immediately. Fermentation is spontaneous in stainless steel tanks at 25°-26° C. The wine is racked after about 8 days. Spontaneous malolactic fermentation takes place
in steel tanks. Cold tartaric stabilisation.
The wine is bottled at summer’s end and then bottle-aged for about a further 8 months.
PRESENTATION
Available formats: 0.75 l and 1.5 l
Alcohol content 13%-14% by volume
Garnet, with orange highlights developing over time. Characteristic, delicate and subtle nose recalling violets, further enhanced with ageing.
Dry and full-bodied, correct tannins from youth,
velvety and harmonious.
WHEN
Young and lively with chewy tannins or mature with harmonious and smooth flavours? You choose!
But don’t take too long to decide: up to five years.
HOW
Store in dark, dry place, at a constant temperature below 20° C. Serve at 16°-18° C in a capacious Burgundy
to allow swirling and oxygenation of the wine, thus improving perception of the nose.
CLASSIC PAIRING
UNUSUAL PAIRING
A sumptuous platter of charcuterie and well-aged cheeses. Pot roast with baked potatoes. Or a traditional fondue?
All are ideal matches for this wine.
A risotto with speck (cured and lightly-smoked Tyrolean ham) and apples? Sweet and spiced to balance this wine. Seared octopus on chickpea purée, fish and vegetables, a love match. Pulled pork with coleslaw brought to new heights with Nebbiolo.