Veglio Angelo’s Langhe DOC Nebbiolo is made from Nebbiolo grapes grown on clayey and calcareous soils, in vineyards facing south, south-east and south-west.
The vines are trained using the Guyot system, with a density of around 4,000 vines per hectare, whilst the harvest takes place in October, with the bunches selected directly in the vineyard.After destemming and gentle crushing, fermentation takes place at a controlled temperature of between 25 and 27 °C for approximately 8–12 days, with periodic pumping over.
The wine then undergoes malolactic fermentation and continues to mature in stainless steel tanks.This winemaking process allows the Nebbiolo to express itself through a structured and elegant wine, in which the grape variety’s naturally austere character is accompanied by soft, enveloping tannins.
Alcohol content: 14.5 % vol.
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• COLOUR: ruby red, with orange-hued highlights.• NOSE: intense, ethereal and pleasant, with floral and fruity notes accompanied by spicy undertones.• PALATE: full-bodied and rich, with an elegant and harmonious mouthfeel.The austere character typical of Nebbiolo is balanced by soft, enveloping tannins, which give the wine a firm structure without being overly aggressive.
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Langhe DOC Nebbiolo pairs particularly well with first courses such as tajarin and meat-filled ravioli.Its structure also makes it suitable for red meats, boiled meats, braised meats and game.It can also be served with cheeses of varying ages, especially those with a strong flavour.
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Serve at a temperature of between 18 and 20 °C.To best appreciate its aromas and structure, it is best to use a generously sized red wine glass.
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An approximate ageing potential of between 5 and 8 years is recommended, provided the bottle is stored correctly, away from light and temperature fluctuations.
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• Producer: Veglio Angelo• Designation: Langhe DOC• Type: still red wine• Grape variety: Nebbiolo• Region: Piedmont• Soil: clay and limestone• Vineyard aspect: south, south-east and south-west• Planting density: approximately 4,000 vines per hectare• Training system: Guyot• Harvest: in October• Vinification: temperature-controlled fermentation between 25 and 27 °C for approximately 8–12 days, with periodic pumping over• Malolactic fermentation: initiated spontaneously at approximately 20 °C• Ageing: in stainless steel tanks• Allergens: contains sulphites
The vintage of the bottle available may differ from that shown in the product image.