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our wines

         PHOT  CELLAR  STRADUN ARE THE VINEYARDS  ALONG THE WAY THE PATH     OVER THE CELLAR                                                                                                

BAROLO

 

Made from: Nebbiolo grapes.
Colour: garnet red with characteristic tinges of orange that become more evident with age.
Bouquet: ethereal, pleasant and intense, recalls withered roses and violets.
Taste: dry, full, vigorous, austere but velvety, harmonious.

 

 BAROLO

 

 

 

 

Serving temperature: with alcohol varying between 13 and 14° C. It is best served at room temperature with braised meats, game and strong cheeses.
Ripening: from the 15th of October, it is last of the Piedmontese grapes to be harvested.

 

BAROLO AND

BARBERA ALBA


 


Made from: Nebbiolo grapes.
Colour: garnet red with tinges of orange.
Bouquet: ethereal, pleasant a
                                       
nd intense, recalls violets.
Taste: dry, full, vigorous, austere but velvety, harmonious.
Serving temperature: to be served at a temperature 14 - 16° C.
Ripening: from the 15th of October, it is the last of the Piedmontese grapes to be harvested.

DOLCETTO D'ALBA

Made from: Dolcetto grapes.
A sparse bunch shaped like a pyramid. Round grapes, not very thick. Velvet dark blue. Juicy, red pulp.
Colour: ruby red with lively violet hues.
Bouquet: fruity and fragrant, winey, very pleasant with flowery notes that mix with very fresh fruity recollections.
Taste: dry and pleasant, slightly bitter, full-bodied, slightly almond taste.Best drunk within the second year after vintage.

 

 

 

BARBERA D'ALBA


Made from: Barbera grapes.
The bunch has the shape of a pyramid, more or less compact. The grapes is oval, dark blue.
Colour: bright ruby red to garnet red after maturing.
Bouquet: intense, pleasant ethereal bouquet.
Taste: dry, robust, full taste after maturing with a slightly bitter backtaste.
Serving temperature: around 20° C. for a lively barbera the best serving temperature would be around 12-14° C.
It goes well with any cuisine,with meat dishes (game and roast) and cheese.

NEBBIOLO LANGHE 

STRADUN

 Exposure West south west

Vinification: red , with skin maceration in stainless steel vats.

Ageing in the cellar: the new wine is kept 3 months in steel tanks and undergoes malolactic fermentation; and finally aged in tonneaux (5 Hlt capacity) for 8 months.

Ageing in the bottle: 6 month

colour brillant ruby red in colour with soft orange notes, it is rich

complex, tanninc and pleasant on the nose with hints of raspberry

food combination: excellent to pair with agnolotti with ragu, flavourful risottos, fettuccine meat stews, veal chops to lamb or roasted goat , rabbit with peppers.

 



 

                                                                                                            

 BAROLO RISERVA BUSSIA 2013 is landed.

VINIFICATION IN RED. FERMENTATION 20 DAYS AD TEMPERATURE 32° GR

AGEING THE WINE IS KEPT FROM 3 TO 5 MONTHS IN STELL VATS AND UNDERGOES THE MALOLACTIC FERMENTATION, IT IS DECANTED FOR  SEVERAL TIME, AND FINALLY AGED IN FRENCH OAK BARREL 45/50 HL FOR 48 MONTHS.

AGEING IN THE BOTTLE FOR 12 MONTHS

ALCOHOL CONTENT: RANGE FROM 14,50° TO 15° ALC/ VOL DEPENDING ON THE VINTAGE

COLOR. BRILLANT GRENADES RED IN COLOUR WITH SOFT ORANGE NOTES, NOTES OF JAM, RAPSBERRY,

LICORICE, CHERRY AND CAMPHOR, SOFT MOUTH OR REMARKABLE STRUCTURE WITH THE FINE TANNINS AND PERSISTENCE TOBACCO,PEPPER AND TRUFFLES ARE EXPRESSED ON THE FINISH




MOMENTI: il nostro Cru selezione di uvaggio fra Nebbiolo e Barbera e due anni di invecchiamento in barrique. Affinato poi in bottiglia per almeno 6 mesi