LANGHE ROSATO DOC
Blend of indigenous grape varieties
Maceration: about 20 hours
Ageing: in concrete
Bottling Date: February-March 2017
NOTES AND IMPRESSIONS OF THE WINE
The 2016 Trediberri Langhe Rosato has been cold-macereted with the skins for 20 hours circa, then fermented with a low temperature in order to preserve the perfumes. Cold stabilized and without malo-lactic fermentation solved, the wine has been aged for about 3 months, then filtered and bottled between February and March. Some liters of fermenting Barbera were used as a starter for the yeasts.
The result has been an interesting rosè wine, not excessively alcoholic, (12,50% circa) but with a structure and length, easy to pair with an aperitivo (charcuterie and cheeses), raw fish, mozzarella or burrata, cold pasta.
We suggest to serve it at 14-15 ° celsius. Refreshing.
THE 2016 VINTAGE
2016 has been one of the most amazing vintages of the last decade. Like 2010 (another glorious year), 2016 is characterized by low temperatures throughout the whole season and by a warmth above average only at the beginning of September, which is really good for Nebbiolo. These conditions have guaranteed the chance to generally have a late harvest, with high amount of sugar (especially on Barbera) and an amazing color extraction. Unluckily, on July 26th a hailstorm hit both Rocche dell’Annunziata and Capalot vineyards: this forced us to intervene by removing damaged berries (which were used for our Langhe Rosato). But then early September warmth helped the vines to heal and both parcels gave amazing fruit. In a nutshell, despite the hailstorm, 2016 is one of those vintages produce would never get bored to deal with.
Harvest date: 27 September 2016
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The 2016 vintage
2016 has been one of the most amazing vintages of the last decade.Read more