“I am the Favorite and I demand the attention I deserve…”
Color: the color is a pale straw yellow, with greenish reflections, alive and bright.
Bouquet: the bouquet is intriguing, velvety, reminiscent of banana, peach, apricot and raspberry, green apple and lemon, but also floral notes of hawthorn.
Taste: Harmonic, lively, sour, fresh taste, leaves a pleasant aftertaste of almonds in the mouth, to taste, its fragrance, in the middle of his youth.
Food pairing: Excellent as an aperitif served at 10-12 ° C, with savory appetizers of puff pastry, anchovies, and meats. It goes very well with delicate appetizers, it goes very well with fish cooked in a simple and light way and with white meats even if slightly salty.
Serving temperature: 12°C
Alcohol content: 13 %vol
Glass: medium capacity, stem, and crystal glass colorless
To drink: better if decanted
Cépage (vine): Favorite
Title: Langhe Favorita Doc
Having arrived in the Roero along the roads of salt and oil, the “bionda Favorita” recalls the brightness of the Ligurian sky. The vine, in fact, is assimilated to Vermentino. Its history is exciting. It is on the looseest and sunniest “sorì roerini” that the Favorita has found its land of choice, the only ones capable of holding back the vigor of its vegetation and bring to full maturity its golden bunch. The cellar books of the Counts Roero di Vezza and Guarene mention the Favorita since 1676 with pure vinification. In the nineteenth century, it was established as a valuable table grape, especially in relation to the square of Corneliano. Among the various experiences, the Favorita also knew those of mass wine and grapes recommended for ampelotherapy. The d.o.c. “Langhe Favorita” dates back to 1994. The wine’s production regulations provide for the following characteristics: straw color, delicate aromas, dry flavor with a bitterish aftertaste.
Berry characteristics: The bunch is ripe and a bit larger than that of Arneis; it is sparse, cylindrical in shape, with a pyramidal tendency, medium-large berry, very short ellipsoidal with pruinose skin, green-gold yellow in color, with rusty spots in the parts most exposed to the sun.
Harvesting: manual in mid-September with careful selection of grapes
Vinification: destemming-crushing and subsequent pressing in a lung-shaped press. Subsequent clarification and racking, followed by fermentation. The batonage is then carried out 2/3 times a week for about 20 days on the fine lees (or Nobili).
Aging and storage: the wine ready at the beginning of the new year, enters the market immediately after being aged for about 5 months in stainless steel, the wine is ready to drink because its fragrance is young and the packaging is carried out immediately, in order to preserve the fruity, varietal and characteristic of Roero that has always distinguished the company. The corking is done strictly with corks.
Temperature: 18°C thermo-conditioned
Duration: 10 days
Malolactic: not carried out
Bottles produced: 3000
Potential bottles: 10000
Empty bottle weight: 450 gr
Type of bottle: bordeaux
Bottling date: 04/07/2011
Potential Aging:: 10 years
Capsize: 24 x 44
Cork stopper material: cork
Production Area: Bricco Cagnòla, Pian Alto, Bric Brizio
Municipality: Montaldo Roero
% of grapes / cépage (vine): favourite 100%
Soil: a medium mixture
Average age of the vineyard:
Training method: Guyot in counter-espalier
Year of planting:
Date of harvest: 22/09/2010
Type of harvest: manual in boxes
Yield per hectare: 70 q/ha
Alcohol played: 13% vol
Total acidity: 7,20
Volatile acidity: 0,6
Bottles per box: 6-12, also loose (demijohns, cans, bottles, bag in box, etc.)
Box dimensions: WxHxD 6 bottles: 23,8x 30,8x 16,5 12 bottles: 32,5x 31,5x 24,5