Denomination: Langhe DOC Grape variety: 100% Nebbiolo Name: Perbacco Alcohol: 14° Format: 0.75L Production area: Castiglione Falletto (CN), Piedmont, Italy Description: Fruity with hints of mint, spices, and candy. Round and elegant tannins add to a long and refined finish. Robust, intense, powerful in youth; complex, elegant with aging. If the vintage is not specified, the most recent available will be delivered. Vinification is done traditionally with alcoholic fermentation in steel for about 3-4 weeks. Aging in barriques followed by large barrels for 18-20 months, before blending in steel prior to bottling. The color is deep ruby red tending to garnet red. On the nose, it is fruity with hints of mint, spices, and candy. On the palate, it is full-bodied and enveloping with elegant tannins and significant persistence. Robust, intense, powerful in youth; complex, elegant with aging. Recommended pairing with meat-based first courses or risottos, red meats, roasts, game, braises, and well-aged cheeses. Recommended temperature: 16-18° C.
Denomination: Langhe DOC Grape variety: 100% Nebbiolo Name: Perbacco Alcohol: 14° Format: 0.75L Production area: Castiglione Falletto (CN), Piedmont, Italy Description: Fruity with hints of mint, spices, and candy. Round and elegant tannins add to a long and refined finish. Robust, intense, powerful in youth; complex, elegant with aging. If the vintage is not specified, the most recent available will be delivered. Vinification is done traditionally with alcoholic fermentation in steel for about 3-4 weeks. Aging in barriques followed by large barrels for 18-20 months, before blending in steel prior to bottling. The color is deep ruby red tending to garnet red. On the nose, it is fruity with hints of mint, spices, and candy. On the palate, it is full-bodied and enveloping with elegant tannins and significant persistence. Robust, intense, powerful in youth; complex, elegant with aging. Recommended pairing with meat-based first courses or risottos, red meats, roasts, game, braises, and well-aged cheeses. Recommended temperature: 16-18° C.
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