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L’Ongino

Gutturnio Superiore (still) 2013 organic wine

Grapes: Barbera 65%, Bonarda 35%. Barbera (historical grape of the territory) has a medium bunch, pyramidal form, quite compact, winged (150-200 gr); the berry is medium sized, elliptic, with thin and consistent skin of uniform dark-blue colour, covered by high bloom. Bonarda (historical grape of the territory too) has a small bunch, conical shape, sometimes winged, loose and irregular (150-250 gr).
Type of soils: Medium mixture. The vineyard is situated at 350 meters above sea level, near the Ongina creek.
Density of plants/hectare: 3,600
Vineyards age: 10 years old
Harvest: The grapes are manually picked up at the end of September
Yield per hectare: 80 q/ha
Vinification: Fermentation in stainless steel tanks, with native yeast. Seven days of maceration with alternate submerged cap.
Aging: 6 months in stainless steel tanks, brief oak aging and 6 months in bottle.
Analysis data: Alcohol 12.60 % Vol – 750ml Total acidity 5.6 g/l
Colour: Ruby red color, with purple hues.
Nose: Nose with intense aromas of red fruit, especially black cherry and plum, followed by notes of almond, rhubarb, licorices.
Taste: Medium bodied with good acidity, velvety tannins, good persistence.
Food pairings: Perfect pairings with fresh filled pasta, roasted or grilled meats or medium-aged cheeses.
Serving at: 16 -18º C

 

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