VARIETY: Nebbiolo
ALTITUDE: about 370/400 m.a.s.l. EXPOSURE: South East – South West
AVERAGE AGE OF VINES: 15 years SOIL: Clay and limestone
HARVEST PERIOD: End of September
WINEMAKING
The grapes, hand-picked, are vinified in steel. After destemming and crushing, the must undergoes alcoholic fermentation for 4-5 days in contact with the skins, at a temperature of about 25°C, to extract colour and a slight tannin. Fermentation ends without the skins, still in stainless steel tanks, where malolactic fermentation also takes place. With some racking, the wine completes its aging, still in stainless steel tanks, for about 6 months. The short maceration aims to give freshness to the wine and enhance the primary aromas of the grape variety.
TASTING
The wine presents a bright ruby red colour of medium intensity. On the nose, there are evident aromas of fresh fruit, cherry, with floral notes of violet. On the palate, the entry is full, warm, with enveloping tannins and a slight astringency that pleasantly cleanses the mouth, with a persistent return of retro-nasal sensations. Food pairings range from warm appetizers, light first and second courses.

Lacrima 100% d.o.c.

Terroir and Denomination:
Romangia, Igt Rosso.
Municipality:
Sennori.
Cru:
Badde Nigolosu.
Vineyard:
Dettori.
Training:
Alberello.
Vinification:
Natural. In the vineyard, we work following the principles, processes, and methods that Nature uses for itself. Vinified and aged in Cement without the addition of yeasts or any other additives and auxiliaries. No chemical parameters have been adjusted. Unfiltered, unclarified, not aged in wood.
Aging:
57 months in Cement and Glass.
Ingredients, additives and auxiliaries:
Grapes.
Bottles Produced:
3954.

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