GERMANO ETTORE
…a farm that is the story of our family.
The family is for us the traditions and experience of the farmers, the understanding from our fathers.
A strength of our small farm is that we have a deep knowledge like that of our own vines. The ability to cure maniacally what natures grants and the awareness that new technologies and professional skills help to improve the life of the farmer and the quality of the final product without losing sight of the laws of nature that remain unchanged in time.
Always having a respect for the territory the “diligence of a good family man” that cultivates to produce while keeping intact the characteristics fo the individual vines, preserving the diversity of aromas and the complexity that each individual vineyard expresses.
Passion, tradition, but also….evolution! These are the keywords of our journey.
BAROLO PRAPÒ
Exposure: South-East
Altitude: 330-370 m.s.l.m.
Soil structure: clay, limestone with veins of sand
Harvest period: the second half of October
Closure: Cork
-Winemaking-
The grapes are hand harvested and transported in small baskets to the winery. Once the grapes arrive they are then de-stemmed and lightly crushed to undergo alcoholic fermentation in vertical steel tanks. The maceration will take place for about 40- 45 days with several pump overs happening daily, to encourage extraction of color and tannins. After racking and malo-lactic fermentation, the wine is then placed into botti grandi (large casks) of 2,000 – 2,500 liters, where it will then mature for 18 to 24 months. After this aging the wines will then be ready to be bottled. It will rest in bottle for another 12 months before being available to the market.
-Tasting notes-
- Color: Garnet red with light orange reflections
- Nose: Intense fragrance of dried fruits, with notes of vanilla and underlying sweet red fruits, thanks to the sand that is present in the soil.
- Palate: A great balance of strength and elegance, a pleasant tannin that cleans the palate leaving a good finish of olfactory sensations.
- Pairings: The most interesting of combinations are to be found in particular with first and second courses of the Piedmontese traditional foods. Also great with aged cheeses and dried fruits to sip only in good company.
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