Additional information
| Weight | 7 kg |
|---|---|
| Dimensions | 26 × 16 × 12 cm |
| Colors | |
| Regions | |
| Types | |
| Vintages |
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LANGHE NEBBIOLO DOC 2018
LANGHE NEBBIOLO DOC 2018
£25.50 – £153.00 (Price for a single bottle) immediate availability
Considered as a junior version of Barolo and Barbaresco, this great win can still share much of the full bodied character and structure of its bigger siblings. They also have similar floral aromas and subtle notes of red cherry.CHARACTERISTICS:
| Designation | Langhe Nebbiolo DOC |
|---|---|
| Grape Types | 100% Nebbiolo |
| Region | Piedomont (Italy) |
| Alcohol content | 13-13.5% |
| Bottle Size | 75 cl Bottle |
| Number of bottles produced | 4.000 |
| Aging containers |
225 liters French oak barrels |
| Aging |
Depending on the aging speed (8 months)
|
| Bottling period | Summer of the second year after the harvest |
Sommelier's Description
| Colour | Pale red color, with pink and orange hues. |
|---|---|
| Scent | Delicate in the aromas with pleasant notes of red fruits and oriental spices |
| Taste | Very elegant and delicate on the palate, with a fresh and harmonious finish. |
The Cascina Bongiovanni vineyards are located in the heart of the Langhe, in the Barolo production area and more specifically in the municipalities of: Castiglione Falletto, Serralunga, Diano, Roddino and Monforte. These are very strong soils, capable of characterizing the wines produced on them.
The management of the vineyards is carried out mainly through manual operations, with the utmost respect for the environment and its products. From the nutrition of the vine roots to the labeling of the bottled wine, passing through the production of the sugary bunches and their consequent transformation, all phases of the process must be resolved in perfect harmony.
Matching recipes
BAGNA CAUDA
INGREDIENTS:
- 6 garlic cloves
- 100g of milk
- 300g of olive oil
- 150g of salt-packed anchovies
- 50g of butter
HOW TO COOK
Begin the evening before by peeling the garlic cloves and infusing them in the milk overnight. Open the anchovies with a small sharp knife and remove the fine bones
Remove the garlic from the milk and smash with a mortar and pestle, or wooden spoon. Melt the butter in a medium saucepan over a low heat
Add the garlic cloves and sauté for a few minutes. Do not let the garlic brown
Add the anchovies and the oil and bring to a simmer for 10 minutes until the anchovies and garlic are soft and incorporated. Transfer to a serving dish and keep warm. Serve with a platter of crudités
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