Josetta Saffirio Langhe Nebbiolo

Josetta Saffirio Langhe Nebbiolo

Red Wine - 100% Nebbiolo

Josetta Saffirio Langhe Nebbiolo
20,55 Price include 21% VAT Price exclude VAT € 16,98

Langhe d.o.c. Nebbiolo

The bright garnet with ruby reflections characterizes a great olfactory clarity wine, ample, with dried fruit and raspberry fragrance. Great balance on the palate, where the round…Lively garnet red with a very characteristic nose of dried fruit and raspberries. Exceptional balance on the palate, round tannins and sensations already present on the nose. Wine of important body, perfect pairing for main courses of red or braised meats and game. Ideal with medium aged cheese.

VARIETY: Nebbiolo 100%

PRODUCTION AREA: Monforte d’Alba – Castelletto subzone. Type Elveziano Land (emerged seabed, formed in the late Miocene, 10-12 million years ago) of medium texture (silt, clay and sand in balanced percentages), rich in minerals and limestone.

CULTIVATION OF THE VINEYARD: Low Guyot system on hills with good inclines (40-50%) with south-est exposure.

YIELD: 55 hectoliters.

VINIFICATION: Gentile destemming and soft pressing of hand harvested grapes, fermentation in stainless steel temperature controlled tanks at 30/32 degrees C (86/88 F). Maceration for 10 days before the wine is separated from the skins.

AGING: After finishing the malolactic fermentation (in December), Nebbiolo goes into oak barrels of 30 hl for about 12 months. In the second winter after the harvest, it is bottled.

CULINARY COMBINATIONS: good structure, this wine is well matched with both red and white meat dishes and pasta dishes with tasty sauces. And ‘ideal companion for medium-aged cheeses.


SUMMARY: The Nebbiolo is the grape variety of the Barolo. Sara should also be allowed to make a Barolo from these grapes, but she doesn't because she thinks the vineyard is still too young. Fermentation of the juice takes place in stainless steel tanks. After malolactic fermentation, the wine matures further in old oak barrels for 12 months.