RED WINES

MASSUCCO NEBBIOLO D'ALBA

Nebbiolo is one of the vines cultivated on both the northern and southern banks of the Tanaro river and the wine Nebbiolo d’Alba is a common denominator of quality. Its area of origin, in fact, extends throughout a total of 25 communes situated on both sides.

Nebbiolo d’Alba is a red wine produced entirely with Nebbiolo grapes and can hold its own with other great Nebbiolo wines, being ideal for aging, although this capacity depends on the area of cultivation. It possesses a ruby red colour, tending to garnet with age. Perfumes include red fruit, such as raspberries and wild strawberries, geranium, and spices such as cinnamon and vanilla. The flavor is dry and well-structured with good acidity, alcohol and extract, providing elegance and harmony. 

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Production area: Castagnito, in the Roero


Altitude: 350 mt.


Exposure: South


Earthly: Clayey Sandy


Vineyard: 100% Nebbiolo


Processing: Cold maceration for 15-20 hours, temperature controlled

fermentation..


Acidity: 5,2 gr. / lt.


Gradation:13% vol.

 

WINE CHARACTERISTICS:

 Deep red, tending to carnet over time; soft, delicate

nose conjuring up violet; smoot, well-balanced taste.

Serving temperature
20-22 ° C

 
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BALLON
This glass is fundamentally the same as that used for white wines structured and mature, in fact you can use the very same glass. This kind of wine, with tannins, when present, rather aggressive, must mainly stimulate the inner parts of the mouth and avoid, at least in the initial stage of introduction into the oral cavity, the contact with gum because the astringency would originate an unpleasing tactile sensation. The body of the glass must also be large in order to allow an adequate oxygenation and development of aromas.

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We recommend this wine with: Main Course

In combination with with: Rice, Minestoni, Pasta

SPECIAL RECIPE OUR CHEF

TAJARIN TO IN ZUCCHINI FLOWER WITH BLACK TRUFFLE CREAM AND PARMESAN

150g grated Parmesan cheese
200 ml of cream
3 courgettes with their flowers
400 grams tamarind to egg

1 garlic clove
chopped parsley
Extra salt and pepper to taste
black Truffle

Melt in a bain marie parmesan and cream Whisk and keep warm
Cut the zucchini into julienne blanch for a few minutes in salted water and cool immediately in ice water
Cook the tajarin in salted water and toss in the pan with the chopped garlic, parsley and zucchini flowers finely chopped Serve putting the cream in soup plate lay tajarin and sprinkle the black truffle thinly sliced​​.

The pairings and recipes have been kindly provided by our Chef Massucco Gabriella School graduate in 1996 from the School of Hotel Barolo. He began his profession in restaurants in the area as the County and the center of Neive Priocca and I eLuna Guarene. Since June of 2008, the first chef at the family restaurant in the vineyards and Massucco cellar Vigne e i Falo Massucco. 

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