Questo vino
Vinification
For the 2011 vintage, the Nebbiolo was harvested by hand between 7 and 15 October, with each lot vinified separately. After destemming and crushing, the fruit underwent a gentle warm maceration for one day. Alcoholic fermentation began after 24–36 hours with native yeasts and continued for 25 days in stainless-steel tanks. A further maceration of 9–12 days followed in open vertical tanks. Malolactic fermentation took place in 500-litre French oak barrels, 20% of them new.
Ageing
The 2011 wine matured in the same 500-litre French oak barrels used for malolactic fermentation, followed by a further 18 months in bottle.
Label / history
The wine referred to in the source as “Cannubi Boschis” was first produced in 1985 as part of a cru series. It later became the only wine from that series still made by Sandrone.
