2019 Eugenio Bocchino - Langhe Nebbiolo La Perucca
$85.00
Located close to Barbaresco in the Alba comune and is the first vineyard that Eugenio and Cinzia planted in the mid 90s. It’s location lies exactly between Barolo and Barbaresco and is therefore declared Langhe Nebbiolo. Mainly based on clay, limestone and good amount of sand component, the density is 5000 plants per hectare with an average yield of 1kg/plant. Eugenio considers this wine to be on the same level of great Barolo and treats it with similar appreciation in the cellar. De-stemmed, then fermented in stainless steel tank with the skins for about a month with submerged cap technique. Gentle pressed and then aged three years in old ’botti’ of 2500 litres. After bottling the wine refine two years before release.
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Located close to Barbaresco in the Alba comune and is the first vineyard that Eugenio and Cinzia planted in the mid 90s. It’s location lies exactly between Barolo and Barbaresco and is therefore declared Langhe Nebbiolo. Mainly based on clay, limestone and good amount of sand component, the density is 5000 plants per hectare with an average yield of 1kg/plant. Eugenio considers this wine to be on the same level of great Barolo and treats it with similar appreciation in the cellar. De-stemmed, then fermented in stainless steel tank with the skins for about a month with submerged cap technique. Gentle pressed and then aged three years in old ’botti’ of 2500 litres. After bottling the wine refine two years before release.
Located close to Barbaresco in the Alba comune and is the first vineyard that Eugenio and Cinzia planted in the mid 90s. It’s location lies exactly between Barolo and Barbaresco and is therefore declared Langhe Nebbiolo. Mainly based on clay, limestone and good amount of sand component, the density is 5000 plants per hectare with an average yield of 1kg/plant. Eugenio considers this wine to be on the same level of great Barolo and treats it with similar appreciation in the cellar. De-stemmed, then fermented in stainless steel tank with the skins for about a month with submerged cap technique. Gentle pressed and then aged three years in old ’botti’ of 2500 litres. After bottling the wine refine two years before release.
