Autin d’Madama Langhe Nebbiolo DOC – Simone Scaletta

The vinification starts with the maceration on the skins for approximately 6 days in rotary fermentors with temperature control. The grapes are then pressed off the skins and the alcoholic fermentation is completed in steel tanks in about 15 days. The wine is now put into second (40%) and third phase (60%) French barriques in which the malolactic fermentation takes place maintaining the 20° temperature for 2 months. After this fermentation, the wine stands for other 6 months. This refining process in wood ends when the wine is put into big barrels for further 4 months. The wine remains in barrique for a total of 12 months and is then put into stainless steel tanks to settle and then to be bottled without filtration and fining. Before selling, the wine stands in the bottles for 3 months.

Tasting characteristics: intense ruby color, with grenadine reflections, it opens to the nose fresh aromas of wild roses and red fruits. It has a generous body, but is melted into delicate velvet notes which balance the typical complexity of this vine through a nice feeling of freshness and a good persistence. The refining into the bottle gives to this product complexity and pleasantness for the further next ten years.

Recommended temperature: 15°-16°

Pairing: Meats Beef Tenderloin, Ribeye Steak (or Prime Rib), Roast Turkey, Pork Sausage, Braised Duck, Meat Ragu, Roasted Game Hen, Braised Pork shank, Prosciutto. Cheeses: Parmigiano Reggiano, Fresh Burrata, Goat Cheese, Manchego, Pecorino, Butter, Washed-Rind Cheeses, Roasted Vegetables.


Langhe Nebbiolo DOC

Year of production: 2017

Bottles per year: About 7.700

Release date: 2020 April

Area of production: Langhe, a hilly zone in the South of Piedmont

Municipality: Monforte d’Alba (CN), Italy

Altitude: approximately 300 metres above sea level

Vineyard exposure: South

Soil: clay 33,5%, silt 46,5%, sand 20%, PH 10

Variety of vine: pure Nebbiolo

Under variety: Michet for 30%, Lampia for 70%

Clones: CVT 71, CVT 63, CVT 66, CVT CN 142, VCR 153,VCR 152

Grafts: 420 A, 161-49 Couderc, S.O.4

Surface: about one hectares

Vinestock per hectare: 5.500

Yield per hectare: 70 quintals of grape

Vine training system: Guyot pruning

Alcohol: 14,33 % vol.

Dry e xtract g/l: 25,90

Acidity g/l: 5,62


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