Dolcetto d’Alba DOC Colombè | Barbera d’Alba DOC Torriglione | Nebbiolo d’Alba DOC Ochetti

The Labels

The "tin solders" dressed in the uniforms of the Napoleonic period evince our desire to bear witness to our local history. Gleaned from the private collection of Prof. Edoardo Mosca of Bra in 1969, and showing the various battalions of Alba from 1700 and 1800, they grace the labels of our classical Alba wines (Dolcetto Colombè, Barbera Torriglione, Nebbiolo Ochetti).

Dolcetto d’Alba DOC Colombè

A limestone ridge, 1900 feet high and blessed by the sun, cradles the Colombè vineyard. The resulting wine is a Dolcetto both fruity and intense with a pleasant rusticity typical of the wines of Mango.

Characteristics of the vineyard
Location: Colombè vineyard at Mango. Exposure: south. Altitude: 1900 feet above sea level. Average age of the productive vines: 30 years. Cultivation method: Classic “Guyot”. Density per hectare: approx. 5,000 vines. Average yield: approx. 1,2 Kg/vine. Soil: Elveziano Harvest period: From the 24th to the 28th of September

Vinification: Destemmed and crushed, Thermo-controlled fermentation at 28°C (82° F). Average time of maceration: 6 days. Malolactic fermentation in November, in steel vats. Refinement: several months inside of stainless steel tanks. Bottling: Spring. Number of bottles produced: 75.000 bottles 750 ML Longevity of wine: From 4 to 5 years. Analytical data: Alcohol content: 13%. Total acidity: 5.9 g/l. Total extract: 27 g/l

Organoleptic qualities: Color: ruby red with an abundance of violet reflections. Intense bouquet with trace scents of cherry and ripe plum. Balanced, fresh, rightly tannic, fragrant and lush, leaving a pleasantly bitter aftertaste. A wine for all tables, particularly suited for Italian style appetizers, first courses and fresh cheeses.

UPC 750ML 8 11882 00412 9

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Barbera d’Alba DOC Torriglione 2006

Rich in body and in color, warm and robust, pleasantly tart when young, a wine suitable to aging. The particular soils of La Morra yield to it a measured acidity along with superb elegance.

Variety: Barbera 1st vintage in 1971

Characteristics of the vineyard
Location: Torriglione vineyards situated in La Morra Exposure: southeast Altitude: 260 meters
Average age of productive vines: 15 years System of Cultivation: classic "Guyot"
Density per hectare: approx. 5,500 vines
Average yield: approx 1.2 Kg / vine Soil: Tortonian

Harvest period: Between the 25th and 30th of September

Vinification: Destemmed and crushed. Thermo-controlled fermentation at a temperature of 28°-30°C (85° F)
Average time of maceration: 7 days Malolactic fermentation in November in steel vats
Refinement: four months in French oak barriques Bottling: Spring 2007
Number of bottles produced: 85.000 bottles of 750 Ml, 100 Magnums of 1.5 Lt
Longevity: 6 to 10 years

Analytical Data: Alcohol content: 13.5% Total acidity: 5.3 g/l Total extract: 28.7 g/l

Tasting notes: Color: intense, Cardinal red with sparkling tonalities. Resolute bouquet, with trace scents of ripe plum and an undercurrent of mixed spices. Full flavor with long persistence.

UPC 750ML 8 11882 00421 1

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Nebbiolo d’Alba DOC Ochetti

Class and spontaneous vivacity are the distinguishing characteristics of a Nebbiolo d’Alba. An ancient wine from the Roero District (sandy hills situated above the left banks of the Tanaro River) it was already a regular fixture at the Royal Savoia Cellars in the early 17th Century.

Characteristics of the vineyards: Location: Ochetti Vineyards situated in Monteu Roero.
Exposure: southwest. Altitude: 820 feet. Average age of productive vines: 30 years. System of Cultivation: classic “Guyot” . Density per hectare: approx. 4,000 vines. Average yield: approx. 1,2 Kg/vine. Soil: Astiano. Sandy. Harvest period: Between the 22th and 25th of September

Vinification: Destemmed and crushed. Thermo-controlled fermentation at a temperature of 30°C (85° F). Average time of maceration: 5 days. Malolactic Fermentation in November in steel vats. Refinement: one year partly in Slavonian Oak barrels and partly in barriques. Bottling: Spring. Number of bottles produced: 45,000 bottles of 750 ml, 100 Magnums of 1.5 lt Longevity: 8 to 10 years. Analytical Data: Alcohol content: 14% . Total acidity: 5 g/l . Total extract: 28 g/l .

Organoleptic qualities: A slightly faded ruby red. Fine, delicate and persistent bouquet with characteristic trace scents of strawberry and raspberry. Pleasantly bitterish, velvety, at once light and full.

Recommended accompaniment: Red meats, grilled or on the spit, game, grande cuisine white and red meats with white or brown sauces.

UPC 750ML 8 11882 00413 6

 

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