Langhe Rosso D.O.C. Arpàss
Predominantly Barbera, Nebbiolo
Production zone and characteristics
The grapes used for this wine come from the hills around Alba, in both the Langhe and Roero areas. This type of native varieties blend is characteristic of the area. Yields per hectare are around 60 hectolitres and the training system is Guyot.
Barbera and Nebbiolo are both harvested lately. Then, grapes are destemmed and pressed gently. The fermentation takes place separately in controlled temperature steel tanks. The wine spends around 15 days on the skins.
Once the first fermentation is finished, the temperature of the new wines is made use of for the spontaneous onset of the malolactic fermentation. The lightly over ripening produces a superior residual of sugar.
The wine made from Barbera and Nebbiolo needs around 2 years to reach aroma-flavour balance. For this wine the percentage of Barbera is aged in wood, while the rest remains in steel or concrete tanks until final blending.
The Barbera ages for one year in Slavonian big barrel before to be blended to Nebbiolo.
The wine can be kept for eight years, depending on vintage.
It is deep ruby red in colour with purple highlights. It has a black and red fruit and spice packed nose. It is warm, velvety and full bodied in the mouth, thanks also to ageing which gives it a mildly woody note. Its soft tannins and good acidity levels create a balance between the varietal characteristics typical of the grapes used to make it.
Pasta dishes with full flavoured sauces, red, boiled and stewed meats, matured cheeses.
Alcohol by volume
13 - 14 % vol.