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Location: Alba (CN)
Hectares (estate-owned): 11
Altitude: from 240 to 285m a.s.l.
Facing: south, south-west
Soil: 45% clay, 10% silt, 40% sand; pH 8
Grape-variety: Cabernet, Merlot, Syrah, Nebbiolo
Stock: S04, 420A, Kober 5BB
Plants per hectare: 4300
Buds per hectare: 38000
After several years of only producing varietals, the Monsordo Bernardina
estate has finally implemented its original plan: to create a great blend from
the world’s leading red grape-varieties. Cabernet Sauvignon, Syrah and
Merlot were therefore brought into production to join the native Nebbiolo variety
in an international-style label with unquestionable Langa roots.
In view of their staggered ripening times, resulting in the varieties
being processed separately, it would be more correct to talk about ‘vinifications’ than ‘vinification’.
The operations follow a common thread however: heat-controlled fermentations
in steel lasting 12-15 days, with breaking up of the cap and pumping over of
the must. Drawing off follows rapid settling (2-3 days), and the wines are then
transferred into barriques for the malolactic fermentation. Blending of the different
wines only takes place after this important bio-chemical process, and varies
depending on the vintage. A period of ageing of 16-18 months then precedes bottling.
Deep ruby red, with slight garnet undertones. Rich, variformed nose,
with a succession of varietal aromas strengthened by touches of spices and vanilla.
An opulent structure shows immediately on the mouth, with soft, sweet tannins
that leave no doubts as to its long life and unquestionable class.
47.000
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