Langhe Rosso DOC - La Bisbetica

Grape-variety: Cuvée of Barbera and Nebbiolo.

Growing location, altitude and soil: The Langhe (Piedmont), at an altitude of between 200 a 350 metres. The slightly clayey, calcareous white marl soil is of marine origin.

Wine-making method: The combined fermentation of the Barbera and Nebbiolo grapes takes place in steel, with frequent breaking up of the cap and a maceration lasting around 10 days at a controlled temperature. After drawing off, and the resulting malolactic fermentation, the wine is matured for a period of 18 months in 225-litre barrels made of new French oak. It is then bottled without undergoing any filtration.

Maturing and ageing in the bottle: After bottling, the wine stands in the cellar for a further 10 months before it is released.

Description of product: A very intense garnet red colour, and rounded, spicy and persistent nose lead into a bold, full-bodied and well-balanced flavour. The blending of Nebbiolo's structure and elegance with the body of Barbera ensures La Bisbetica (the Shrew) will enjoy a long cellar life of at least 25 years.

Recommended pairings: La Bisbetica is an ideal match for red meat, game, mature cheeses, and all strongly-flavoured recipes (not just traditional dishes).

Bottles produced: Approx. 5,500 bottles are produced in appropriate vintages.

Yield per hectare: The yield in grapes of 5000 kg/ha is equivalent to 35 Hl of wine.