lange rosso "omayda" 2014

langhe - piemonte, italy

 

VARIETALS: 50% Dolcetto, 25% Nebbiolo, 25% Barbera

VINEYARD: Diano d'Alba and La Morra; vines 20-40 years; east, south-east and south-west exposures; clayey-calcareous, calcareous-siliceous & marl of Diano soils; average elevation 850 ft

FARMING METHODS: Certified organic; rows seeded with a variety of plants (beans, peas, mustard, barley, oats) to feed the soil and draw disease and harmful insects away from the vines; hand-harvested into boxes in September/October

WINEMAKING: Varietals are pressed and vinified seperately according to their individual characteristics; fermentation occurs with native yeasts and lasts 15-30 days, depending on varietal with daily punch-downs

AGING: 2 years in total: 12 months, with Dolcetto in steel tanks, Barbera & Nebbiolo in 25 hl French oak casks and/or 2nd/3rd use French oak barriques; wines then blended and cellared 6 months in stainless steel tanks; bottled with natural corks and aged 6 months