Barbaresco Gallina

Color: Ruby red with garnet-orange rim.

Bouquet: Dark fruit, spice, herbs and distinct mineral notes of crushed rock and salt-air.

Taste: The aromatics are confirmed on the palate. This is rich for Barbaresco while still representing the typicity of the region. A fruit-forward joy.

Serving suggestion: It is best served at 16°-18° C (60-65° F).

Pairing: Pairs well with beef, pork and chicken, stuffed pasta in the piemontese-style, mushroom or truffle dishes and aged cheeses. Great with risotto.

Vineyard: Located high in the hills overlooking the Barbaresco Tower, the village and the Tanaro River. Langhe sub-region.

Soil: Neive is more sandy with less limestone and clay than Barbaresco. The Gallina Cru has is rich in clay unlike the rest of Nieve. This, and the sandy soil gives this wine it warmth, fullness, and distinct minerality.

Harvested: Beginning of October.

Vinification: Vinified at 26°C/78°F for 30 days on the skins during maceration. Malolactic process completed.

Stabilization: Natural with no filtering of the wines.

Aging: 2-years in oak, 18-months in bottle before release.

Cellaring: Properly preserved at a steady temperature of 14°-15°C, laid down, in the dark, this wine can keep its characteristics for 20-30 years.