Nebbiolo 1661 DOC 2023 Box da 6 bottiglie

The production of Nebbiolo 1661 Boroli is characterised by careful grape selection and traditional vinification, enriched by innovative techniques. Cryomaceration, for example, allows the extraction of fresh, fruity aromas. Harvesting is carried out exclusively by hand to ensure maximum integrity of the grapes. The grapes are then carefully sorted on a sorting table to remove any damaged or imperfect berries. The grapes are subjected to cryomaceration for a period of 24-48 hours. This technique, which consists of chilling the grapes at low temperatures, allows the extraction of fresh, fruity aromas typical of the wine's youth.  Next, the grapes are crushed and destemmed. Alcoholic fermentation and maceration take place in temperature-controlled stainless steel tanks. During this phase, the yeasts transform the grape sugars into alcohol and the phenolic compounds responsible for the wine's colour, tannins and aromas are extracted. After alcoholic fermentation, the wine undergoes malolactic fermentation. This microbiological transformation makes the wine softer and more rounded, smoothing out the tannins. At the end of malolactic fermentation, the wine is aged for several months in oak barrels. This passage gives the wine complexity and structure, enriching it with spicy and toasted notes.