“A warm autumn embrace…
The Chinchona flavored wine was born at the end of the last century in the pharmacy of Dr. Cappellano in Serralunga d’Alba and the first producers were the pharmacists of the various countries in the area of the Langa. In a short time, it became a mythical elixir with extraordinary properties, surrounded by the right halo of mystery that covered the secret formulas with which it was produced. With these premises, it first spread as a medicinal elixir among peasant families and then, little by little, as an aromatized wine, obtaining acclaim almost everywhere and also becoming the flag of leading wineries.
Color: The appearance is clear, with a slightly orange edge, is moderately alcoholic, with a red color between amber and garnet, the characteristic scent reminiscent of tanning, while the taste is cold, round and persistent.
Bouquet: The nose is very intense, persistent, fine, broad, with clear spicy, floral, fruity and vegetal scents of china calissaia, bitter orange, cardamom, rose and dried iris, ripe and slightly macerated durona and blackberry cherries, dried aromatic and balsamic herbs. the characteristic scent recalls tanning.
Taste: in the mouth, the bitter impact of cinchona is well balanced by sugar and alcohol, and the product is a continuous succession of flavors with a long persistence, which closes with a pleasantly bitter note. In the mouth, it is sweet, round, slightly sapid, very warm, with a pleasant tannic vein, full but slender, with good aromatic persistence, with a pleasant bitter base. Aftertaste: sweet with tannic vein and spicy notes, floral, fruity and vegetable.
Food pairings: it can certainly be considered excellent at the end of a meal and can be an excellent accompaniment to chocolate desserts. Traditionally, in Piedmont families, it was used to prepare hot “punch” and offered at any time of day to the guest as a sign of respect. Serve it in small bicerin at 13/ 14 degrees, combining it with chocolate, also ideal for pastry based on chocolate.
Serving temperature: 18-20°C
Alcohol content: 16%vol
To drink: warm in company!
His rest in small barrels gives him the warmth typical of this land. The country hospitality was enclosed in the ritual gesture of offering a “cichèt” to the guests, while today it finds a new expression as a pleasant inviting wine for meditation thanks to the harmony of its spicy scent, intense and persistent, and the pleasantness of the bitter-sweet taste of China calissaya. Surprising and interesting is its combination with chocolate, alternatively, it is an excellent and delicate digestive at the end of a meal.
Cépage (grape variety): Nebbiolo
Harvesting: manual at the beginning and middle of October with careful selection of the grapes, both in the vineyard and in the cellar.
Vinification: in classic red with emerged cap with frequent pumping over (3/4 per day) and 3 fullings per day from mid-fermentation, to improve the extraction of color and aroma while keeping the temperature controlled at 28/29 ° C, with a peak of maximum 30 ° C in the first days of fermentation to better fulfill the extraction. Two delestages are also carried out, about at the beginning and mid-fermentation. Fermentation lasts about 18 days. After this, a splint of about 30 days is made.
Aging and storage: it is carried out in small wooden barrels of 10Hl Slavonian oak for 12 months, followed by further aging in the bottle lying down for another 12 months. Balanced, structurally harmonious offers a good aromatic persistence characteristic of the vine and the territory, proving to be a mature wine, full-bodied and ready.
Production Area: Miscellaneous
Municipality: Montaldo Roero
% of grapes / cépage (vine): Nebbiolo 100%
Soil: sandy – calcareous
Exposure: South, South-West
Training method: a guyot in counter espalier
Type of Harvest: manual in boxes
Bottles per box: 6-12
Box dimensions: WxHxD 6 bottles: 23,8x 30,8x 16,5 12 bottles: 32,5x 31,5x 24,5