Superlodo

Monferrato rosso D.O.C.

THE INFLUENCE OF THE TERROIR

The force and texture of barbera di Nizza grapes combined with the elegance and fruitiness of pinot nero di Loazzolo.

 

GRAPE VARIETY

Produced from 100 % estate-grown barbera, cabernet sauvignon, pinot nero and merlot grapes. The steep hillside vineyards are situated at an altitude of 400-450 m, in the municipality of Loazzolo, between Belbo and Bormida in the Langhe hills in the province of Asti. The sandy marne, tufa and limestone soil, combined with the altitude, sea breezes, protection from Tramontana winds to the north, and excellent sun exposure (south-southwest aspect) make for wonderfully complex wines.

 

VINIFICATION AND BOTTLING

The grapes are hand-picked when fully ripe, then destemmed and lightly pressed. The various varieties are vinified at different times, as they ripen, which occurs in the following order: pinot nero, merlot, barbera and cabernet sauvignon. The must is fermented on the skins for 7 to 10 days, depending on the variety. The various wines are then combined for malolactic fermentation. The wine is subsequently aged in small barrels for approximately 12 months and bottle aged for another few months before distribution.

 

TASTING NOTES

Rich ruby red with purple highlights. Complex, elegantly subtle nose with vanilla and jam notes. Warm, full and well-structured in the mouth with a lingering finish.

 

SERVING SUGGESTIONS

Good accompaniment to main courses such as braised and roast meats and game as well as strong and mature marbled cheeses.

 

YIELD

5 tonnes per ha.

 

DENSITY

6000 vines per ha.

 

AVERAGE VINE AGE

10 years

 

ANALYSIS AFTER BOTTLING

Alcohol: 13.70% vol.

Residual sugar: 2.50 g/l

Total acidity: 4.85 g/l

PH: 3.59

Volatile acidity: 0.40 g/l

Full malolactic fermentation

Exposure

N NE E SE S SO O NO

%Vol

14,5

Service Temperature

18 - 20° C

The force and texture of barbera di Nizza grapes combined with the elegance and fruitiness of pinot nero di Loazzolo.

Awards

2016
The Inimitable Vineyard
Vela wine Pinot nero of Loazzolo

11,000 vines per hectare: the pinot nero grown with this exceptional vine density was planted in 2007 (in France and Italy, vineyards are already considered intensive from 4,500 vines per hectare). Such density forces the vines to reduce their foliage and concentrate their essences into the grapes.

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Moscato of Loazzolo
The "late" harvest of the Moscato di Loazzolo

Produced grapes must be late harvested in order to obtain a large sugar gradient (14-15 ° to the grape harvest) and let it dry for a few months on canes racks  in a special place called “drying fruit room"; attached by the noble mold, is subsequently hand-selected.

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The Natural Amphitheatre
Borgo Isolabella in Loazzolo

Eleven hectares of vines nestled among the woods, perched on magnificently exposed but incredibly steep slopes, in a unique natural symphony.

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