Di Gresy Langhe Nebbiolo

PRODUCTION
Produced from 11 hectares of Nebbiolo grapes, cultivated on di Gresy's Martinenga estate in the 
Barbaresco village. The vineyards have a south westerly aspect and are at an altitude of 280 metres 
above sea level. The soil is calcereous with a small percentage of sand. Vines are trained using the 
Guyot system and planting density falls between 3,000 to 4,500 vines per hectare. Short cane pruning 
is carried out in winter, followed by bud control in spring. Summer sees shoot thinning, leaf plucking 
and green harvesting when necessary. Grapes are hand harvested in early October and the ideal yearly 
yield is no more than 6.5 tons per hectare. Grapes are destemmed and crushed before maceration on 
skins (submerged cap) for 6 to 7 days at a controlled temperature of 27 to 29 degrees C. Alcoholic 
fermentation is followed by pressing and malolactic fermentation in a temperature controlled 
environment. The wine remains in stainless steel until it is bottled in early spring.
 
TASTING NOTE
Vibrant aromas of strawberry, redcurrants and rose petals combine with gamey, savoury notes. 
Crushed wild berry fruit on the palate with fresh acidity, smoky notes and fine tannins all combine to 
create this classic youthful style of Nebbiolo.
 
FOOD MATCH
Ideal with roast lamb and robust meat stews.