Grapes: Nebbiolo – clones: Michet, Lampia and Rosé
Area: Langhe, Piedmont.
The manual harvest in early October is followed by vinification: forty-days of maceration at controlled temperature and the subsequent malolactic fermentation. The process is completed by a twenty-four months ageing in big oak barrels and a further twenty four months in bottle.
The colour is typically red garnet.
The aromas are complex and elegant, ranging from ripe red fruit and spices, until toasty and ‘tar’.
The flavour is gently tannic, austere, full and velvety.
This great bottle is ideal with important first courses, roasts, game and hard cheeses, but can also be a great sipping wine after dinner.
A classic Prosecco from the hills around Treviso in the Veneto region of north eastern Italy. Light straw in colour with a delicate fizz. Fresh watermelon and honeydew notes with a touch of apple on the gently off-dry palate which finishes clean. Delicious!
– The name “Boigin” refers to the Italian word for ox: bue. “Boi” is a play on the word “Bue” hence Boigin. Citrus tree flavours and notes of indigenous Sardinian herbs. On the palate is spicy, with expressive notes of botanical herbs and a typical gin aftertaste.