Langhe Sesta Classe, Abrigo Giovanni

This wine born from a promise, the one to don't lose ourselves sight after the school ’ final exam

Grape variety

Barbera and Nebbiolo

Vineyard

A blend of grapes sourced from different vineyards in the Langhe hills in Piedmont. Clayey soils with an average content (16%) of limestone characterised by layers of sand and compact grey sandstone. South-westerly / south-easterly exposure. Altitude average between 300/450 m above sea level. Typical espalier vineyards and Guyot pruning, average plant density of 4,500 vines per hectare

Harvest

By hand, into crates, made in two shoots. The first to be picked is Barbera in the second decade of September. The second is Nebbiolo at the end of September

Grape yield per hectare

Barbera 10,000kg
Nebbiolo 9,000kg

Vinification

Separate processing of the grapes from the vinification to the end of the ageing. Destemming and temperature-controlled alcoholic fermentation in steel tanks, with 9 days’ maceration, at alternate days pumping over and manual punching down are
carried out until the end of the maceration, letting the fermentation to end in tanks, clear from solids. Spontaneous malo-lactic fermentation in temperature-controlled steel tanks and cold tartaric stabilisation during the winter months

Ageing

12 months in 225L French oak barrels, 25% of which new

Description

Intense and brilliant ruby red color with garnet reflections. The nose refers to notes of red fruits such as cherries and plums, well mixed with tertiary aromas given by the aging. The taste is fresh thanks to the sustained acidity, while the tannins, sometimes still young, make us understand its longevity. It is a wine of great structure and long persistence

Pairing

excellent with braised and roasted red meats, but it also goes great with traditional Piedmontese first courses, meat starters, cured meat and cheese

Serving temperature

18-20° C