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After primary fermentation
the immediate sensation is one of being caressed by molassed sugar and then a ratching up of the peat notes
a vegetal and citrus aroma with hints of honey and pepper
93 Points Ultimate Spirits Challenge
Full-bodied and generous in character
Langhe Nebbiolo 'A Mont', Paolo Conterno Size:750 ml After primary fermentation100% Nebbiolo from calcareous clay soils within two parcels, 2. 8 hectares in size in the Ginestra cru vineyard of Monforte dAlba Vineyard planted in 1992 7 8 day maceration fermentation in temperature controlled stainless steel followed by aging in 35HL casks of French oak for one year Approximately 1,000 cases produced
