Red
La Pipina
By La Biòca, Barolo, Piemonte, Italy
A Nebbiolo made in an unglazed clay amphora, fermented and aged there for 11 months. The producer describes it as a return to old winemaking methods.
Tasting notes
Colour: ruby red. Nose: intense, fragrant, complex. Palate: dry, structured, medium body.
Pairs well with
Cured meats, semi-hard cheeses, starters and main courses.
Technical details
- Style
- Red
- Denomination
- Nebbiolo d'Alba DOC
- Grape
- Nebbiolo 100%
- Vinification
- Hand-harvested in small crates. 30% whole bunches and 70% de-stemmed grapes go into a clay amphora (unglazed, unvitrified). Fermentation runs 15 to 20 days. Malolactic fermentation in the amphora. Aged 11 months in amphora.
- Serving temperature
- 14-18°C
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