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Rosso della Motta

Red wine

Vinyard:

Mottalciata (Canton Barbero – Canton Tea – Canton Piantino e Regione Santa Maria)

Field:

Marine sand, gravel, marl and kaolin clay from the Permian volcanic rocks with loess

Varietal:

Nebbiolo

Density:

5.000 plants per hectare

Altitude:

250-300 metres above sea level

Harvest:

Manual harvest in small boxes from the start of October

Winemaking:

Destemming, gentle crushing and spontaneous fermentation with 15 days of enfleurage. Tartaric precipitation in concrete tanks

Ageing:

In vasche di cemento
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