Red wines

Monferrato D.O.C. Nebbiolo

  • Grape
    Nebbiolo 100%
  • Soil
    Marly and calcareous.
  • Training
    Guyot
  • Harvest
    Manual harvest during the first decade of October in 20 kg cases. Nebbiolo is the last grape to ripen and special attention has to be paid to tannic ripeness.
  • RESA /HA
    About 9 tons
  • Alcohol
    14,5 % vol.
  • Vinification

    After harvest, destemming and soft pressing, vinification starts with traditional submerged cap maceration for about 20 days, until sugar exhaustion. During the winter following the harvest, some rackings are performed before settling the wine in medium sized oak casks (15 hl) and subsequently in tonneaux (450 litres), where it rests for at least 4 years.

  • Serving Temperature and food matching

    18-20° C.
Virasa Vejia is an excellent match to red meat, game and seasoned cheese.

  • Vitigno
    Nebbiolo 100%
  • Soil
    Marly and calcareous.
  • Forma di allevamento
    Guyot
  • Vendemmia
    Manual harvest during the first decade of October in 20 kg cases. Nebbiolo is the last grape to ripen and special attention has to be paid to tannic ripeness.
  • RESA /HA
    About 9 tons
  • Gradazione Alcolica
    14,5 % vol.
  • Vinificazione

    After harvest, destemming and soft pressing, vinification starts with traditional submerged cap maceration for about 20 days, until sugar exhaustion. During the winter following the harvest, some rackings are performed before settling the wine in medium sized oak casks (15 hl) and subsequently in tonneaux (450 litres), where it rests for at least 4 years.

  • Temperatura di servizio

    18-20° C.
Virasa Vejia is an excellent match to red meat, game and seasoned cheese.

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