Manufacturer: Salumificio Monpiù

Format : lt 0,75

Alcohol Content : 14,00%

VINIFICATION:
The grapes, as soon as they are picked, reach the cellar intact and are quickly pressed
and gently de-stemmed to extract from the peel and from the outermost area
only the noblest and most aromatic fractions of the grape. Fermentation, a
controlled temperature, takes place in thermo-conditioned tanks. There
maceration on the skins lasts about 8 days, with frequent intervals
pumping over to allow the must to take possession of all the trace elements
present in the skins and to gently extract the coloring material. There
racking takes place only when all the sugar has turned into alcohol.
Racked into vitrified concrete vats, specially made with a
cork insulation, the wine maintains the post fermentation temperature of about 22 ° C for a long time. In this way the malolactic fermentation is
starts spontaneously, generally ending already in the month of December.
AGING:
The refinement takes place in the first year in Slavonian oak barrels of 30 e
35 hectoliters and small French oak, 225 liters, on average
toasted. The vineyard regains its unity with traditional assembly
large oak barrels and completes its refinement in the bottle
before being put on the market. Always recognized as an ad zone
high viticultural vocation, Serragrilli produces a great Barbaresco
pleasantness: to the strong and full-bodied taste but, at the same time, harmonious and
balanced, with sweet tannins, never too evident, which ensure it
excellent longevity. Barbaresco Serragrilli reaches maturity after 4 years
from the harvest and the maturation plateau is between 4 and 20 years.
ORGANOLEPTIC CHARACTERISTICS:
The color is ruby ​​red, with garnet reflections. The scent is intense, persistent,
with a clear hint of small fruits, rose hips and spices. The flavor is full,
full-bodied, but, at the same time, harmonious and balanced, with sweet tannins,
never too much in evidence.
GASTRONOMIC PAIRINGS:
It is the ideal companion for typical Langhe appetizers, pasta and agnolotti with
savory dressings, red meats, roasts, braised and boiled, hard cheeses
medium seasoned.
SERVICE TEMPERATURE:
18 ° C
ALCOHOL CONTENT:
14% Vo