Product details

Winemaking:
Harvested by hand, the Grignolino grapes destined for the production of "La Gambina" arrive in the cellar perfectly intact and ripe; here they are pressed and led to fermentation. The precious task of conducting the alcoholic fermentation is entrusted to native yeasts, it is conducted in steel tanks at a controlled temperature of 24-26 ° C and is completed in about 8 to 10 days. The extraction of color from the skins is a very delicate phase and requires careful daily controls: when the color has reached its maximum intensity, the must is separated from the skins. When the color has reached its maximum intensity the must is separated from the skins, in this way the content of tannins extracted from the skins and seeds remains balanced and suitable to ensure the future of the wine. At the end of the the development of malolactic fermentation is favored, followed by racking and a period of aging of about six months. This is followed by racking and an aging period of about six months in steel containers. Bottling is foreseen in the spring of the spring of the year after harvesting. A further aging in bottle for 4-6 months is expected before the release.

Sensory impressions:
The aroma of Grignolino La Gambina is very typical, characteristic of the variety, intense and floral, with light fragrances of rose and violet. Spices, in particular pepper and hints of small red berries complete the complexity and prepare the wine for tasting. The taste is intense, the marked character of Grignolino gives a sign of itself, full and round, with very fine but perceptible tannins which accompany the sip until the end. Very pleasing aftertaste recalls flowers and spices perceived by the nose.