EN
Cremaschi Furlotti Winery

Estado 359, piso 4, Santiago, Chile

Phone: +56 2 5862510
Website: cf.cl

NEBBIOLO 2011 LIMITED EDITION

TASTING NOTES
Red ruby color, clear and brilliant. Complex and very attractive aromas that strongly evokes nuances of dry cherries. Notes of pipe tobacco. Fine and elegant notes of violets, black licorice and truffles. On the palate, the wine is tannic with distinctive notes of earth, leather, cigar and deep long -lasting flavors.

WINE AND FOOD
Nebbiolo can harmonize with the richest, strongest flavored meats and stews, as well as dry, aged cheeses. We suggest a serving temperature of 18°C.

General properties

VARIETIES: 100% NEBBIOLO

ALCOHOL DEGREE: 13.5%

TOTAL ACIDITY: 5.45 g/L

RESIDUAL SUGAR: 2.09 g/L

Ph: 3.44

MALOLACTIC FERMENTATION: 100%

Detailed specifications

HARVEST: The grapes at harvest should be cool, in the range of 14 to 16 ° C. If not, must cooling is required.

CRUSHING: The grapes are crushed in a roller crusher which destems. The fermentation tank is filled with the crushed grapes.

COLD MACERATION: The crushed grapes are benefit from contact between the juice and the grape skins for 72 hours in low temperature (under 15 °C). This technique, increases the aromatic extraction and the color extraction.

INOCULATION: The juice is then inoculated with a selected pure yeast culture.

FERMENTATION: Fermentation is carried out between 25 and 28 °C during 8 days.

COLOR EXTRACTION: Pumping over by taking the juice from under the cap of skins and irrigating the skins in an intermittent manner.

POST. FERMENTATIVE MACERATION: The wine is left on skins for one weeks after fermentation has finished or when our winemaker considers that the required amounts of color, flavor and tannin have been extracted.

MALOLACTIC FERMENTATION: During post - fermentative maceration stage, the wine undergoes malolactic fermentation for action of Leuconostoc oenos Bacteria. This bacteria is endemic in our vineyard, and its addition is not usually required, and malolactic fermentation usually occurs naturally.

RAKING: After malolactic fermentation , the wine is allowed to settle and is then racked under carbon dioxide protection (CO2) to remove the gross lees. At racking, sulphur dioxide is added to provide between 20 and 35 milligrams per liter free depending on the pH of the wine.

OAK MATURATION: 100% of the wine was aged in French Oak Barrels ( 75% first use, 25% second use). Time of storage is usually 18 months. Temperature of storage is in the range of 15 to 18°C.

FINING: To remove phenolics and bitter tannins is used natural clarificants. Finally, the wine is filtered with diatomite earth.

COLD – STABILIZATION: This wine wasn’t cold-stabilized to preserve his exceptional quality.

BOTTLING: The bottling of the wine is made in a brand GAI monoblock machine under the protection of inert gas to prevent oxidation. Then the wine remains in bottle saved for another 6 months to reach its optimum maturity before going to market.

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