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Grape variety: Nebbiolo (Chiavennasca) 100%
Production area: Sondrio
Yield per hectare: 75 hL per hectare
Harvest: Last 10 days in October
Sugar content: 21,5 Babo degrees
 Alcohol content: 13,50%
Total acidity: 6 g/L
Residual sugar: Trace
Solids: 28 g/L
Vinification: Submerged cap fermentation in 25/33 hL oak vats with three pump-overs a day at a controlled temperature not exceeding 28 °C. Duration of fermentation and maceration: 8-10 days.
Ageing: 24 months in 12-25- and 33 hL oak/chestnut vats and 6-8 months bottle cellaring before distribution
Colour: Ruby red
Nose: Fruity nose with berry fruit, blueberry, strawberry and blackcurrant aromas. Spicy notes such as cinnamon and cloves, and a hint of marron glacé.
Palate: Dry, soft, full-bodied, with good acidity that accentuates its freshness. Medium-long cellaring. The Grumello is ready for immediate drinking and will continue to improve over the next few years
Food pairings: Pizzoccheri (Buckwheat pasta), game and feathered game, fowl, hard and mature cheeses
Serving conditions: Cork a short while before serving. Serve at 18-20 °C in Nebbiolo glasses. Distributed in 750 mL, 1500 mL and 3000 mL bottles
Vintage: 2014 was a very difficult year due to the wet and cold climate. To obtain quality wines it was necessary to select only the best bunches, having a yield loss of about 30-40%

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