Nero per Sempre

Nero per Sempre

Red

  • Serve at a temperature of 18°C
  • In a large, tulip-shaped, closed glass
  • This wine is a good accompaniment to many dishes, or, what suits your taste, the opportunities, the availability of the moment: cold meats, game, red meat grilled or fried, cous-cous, or braised lamb or cutlets, Piedmont mixed fried meats, in short, robust dishes according to your own tastes and wallet. Also perfect for a glass after meals.
  • Colour

    Colour: this is a wine that shows a deep ruby red garnet with violet reflections. Clean and with a generous body shows its extracts with a close and dense glycerine mass dripping from the glass.

  • Bouquet

    On the nose is an invasion of aromas of red ripe fruit, nutmeg, china, fresh marc, followed by the feeling of grapes, blackberries and plum jam, everything is clean, everything is intact and no smell improperly invades the oral cavity that closes with an aroma of cherry, dark chocolate and rhubarb aftertaste.

  • Flavour

    In the mouth it has a unique deliciousness, we find first of all the taste of the grape, and cherry, blackberry, currant, with arrogance, then shows the Strawberry moraine with a final taste of sweetness. Its strong balance (sweet, salty, sour, bitter), the integrity of the fruit does not show any extraneous sensation from the grape mouth-to-nose. Very light and subtle scent of wood.

  • PRODUCTION AREA

    It is grown in a sunny valley and constantly ventilated, ensuring good health of the vines and ripening without molds.

  • GRAPES
    Rebo 100 %. Hand-picked grapes.
  • CULTIVATION
    Guyot, 4/6 gems.
  • DENSITY OF PLANTS
    6250 per hectare
  • YIELD q.li
    60
  • YIELD PER PLANT
    1,000 Kg
  • DRY EXTRACT
    moraine, very smooth and stony + clay.

  • ALITTUDE PROFILE
    180 m. above sea level

  • DRY EXTRACT
    40,0 g / Iitre

  • ALCOHOL vol.
    15,5

  • RES. SUGAR
    6,00 mg / litre

  • PH
    3,60

  • ACIDITY
    volatile: 0.65 g / l volatile total: 6.00 g / I

  • SULPHUR DIOXIDE
    total: 80 mg / I free: 25 mg / I

  • PROCESSING
    Drying grapes in the box: 30 days Maceration: 30 days Drawn off, is then passed to the aging in wood barrels 20 hl for 50% of the total mass per 10/12 bottle: 12 months rest.