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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.
Clear
Minimum quantity: 6 pcs
- +
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
SKU: nebbiolo-bongiovanni Category:

Additional information

Weight 7 kg
Dimensions 26 × 16 × 12 cm
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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:

  • 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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