Rovellotti Valplazza Nebbiolo 2017 750ml
$27.99
At a Glance:
• Appellation: DOC Colline Novaresi
• Encépagement: Nebbiolo (Spanna) (100%)
• Average Annual Production:
• Average Alcohol by Volume: 13%
• Average Residual Sugar: < 5 g/l
• Average Total Acidity:
In The Vineyard:
• Parcel Names, Slopes, and Locations: From the Valplazza
vineyard in the Barragiola section of southern Ghemme
• Soil Types and Compositions: Glacial moraine and acidic
red clays
• Vine Age, Training, and Density: Planted at 2000-4000
vines/ha and trained in Guyot, vines average 15-20 years old.
• Average Yields: Controlled through pruning and debudding,
yields average 65 hl/ha
• Average Harvest Date and Type: Entirely manual, usually
early-mid October
In The Glass:
A quintessential expression of Nebbiolo from the Alto Piemonte, with brisk acidity, gripping tannins, and notes of red cherry
and raspberry. While delicious in its youth, this wine gains gravitas and profundity with a few years of bottle age.
In The Cellar:
• Fermentation: Following total destemming, wine ferments
spontaneously in stainless-steel tanks. Cuvaison lasts c. 8 days.
• Pressing: Pneumatic pressing
• Time on Lees: 3-6 months
• Malolactic Fermentation: Spontaneous, following alcoholic
fermentation
• Élevage: 3-6 months in stainless-steel tanks
• Press Wine: Blended after malolactic
• Fining and Filtration: Unfined and plate filtered
• Sulfur: Applied before vinification, at rackings, and at bot- tling, with 50-75 mg/l total sulfur
• Appellation: DOC Colline Novaresi
• Encépagement: Nebbiolo (Spanna) (100%)
• Average Annual Production:
• Average Alcohol by Volume: 13%
• Average Residual Sugar: < 5 g/l
• Average Total Acidity:
In The Vineyard:
• Parcel Names, Slopes, and Locations: From the Valplazza
vineyard in the Barragiola section of southern Ghemme
• Soil Types and Compositions: Glacial moraine and acidic
red clays
• Vine Age, Training, and Density: Planted at 2000-4000
vines/ha and trained in Guyot, vines average 15-20 years old.
• Average Yields: Controlled through pruning and debudding,
yields average 65 hl/ha
• Average Harvest Date and Type: Entirely manual, usually
early-mid October
In The Glass:
A quintessential expression of Nebbiolo from the Alto Piemonte, with brisk acidity, gripping tannins, and notes of red cherry
and raspberry. While delicious in its youth, this wine gains gravitas and profundity with a few years of bottle age.
In The Cellar:
• Fermentation: Following total destemming, wine ferments
spontaneously in stainless-steel tanks. Cuvaison lasts c. 8 days.
• Pressing: Pneumatic pressing
• Time on Lees: 3-6 months
• Malolactic Fermentation: Spontaneous, following alcoholic
fermentation
• Élevage: 3-6 months in stainless-steel tanks
• Press Wine: Blended after malolactic
• Fining and Filtration: Unfined and plate filtered
• Sulfur: Applied before vinification, at rackings, and at bot- tling, with 50-75 mg/l total sulfur
