Le Piane
CLASSIFICATION: Boca DOC.
GRAPE VARIETIES: 85% Nebbiolo, 15% Vespolina.
GROWING LOCATION:
Boca, northern Piedmont, 1380-1710 ft a.s.l.
VINEYARD:
porphyritic (volcanic origin), pink colour and full of minerals without any organic and calc, south facing, surface 11.25 acres, 30-50 years old vineyards.
CULTIVATION - HARVEST:
Rows with Guyot system, density 200 plants/acre, manual harvest with grape selection.
MATURATION AND REFINEMENT:
Long fermentation with the skins (30 days) in open steel and wood casks (530-790 gal) with natural yeast. The skins are pushed down 1-2 times a day by hand (Follatura a mano). After pressing, the wine remains for 3 years ripening in big oak-wood (slavonian wood) barrels (530-790 gal). The malolactic fermentation occurs naturally in spring after harvest in the wooden casks. Bottling after 3 years with very soft filtering and after 12 months ripening in the bottle before sales.
TASTING NOTES:
The sweetest of black cherries, grilled herbs, menthol, spices and licorice all meld together in this beautiful, delineated, totally vibrant wine. The balance of focus and power is simply stunning. This is a dazzling effort from a small estate that seems to be ratcheting up quality with each passing vintage. One of the attrib- utes of Nebbiolo-based wines from northern Piedmont is that they are often easy to drink when young, yet also age effortlessly for years, sometimes decades. That certainly appears to be the case here. This is magnificent effort from proprietor Christoph Kunzli. (Robert Parker - Boca 2008 - 96pts)
ALCOHOL CONTENT: 12.5 - 14% vol.
RECOMMENDED PAIRINGS: Grilled and roast white meat, game meat, stew, structured fish.
SERVING TEMPERATURE: 60°-64°F.
BOTTLE SIZES AVAILABLE: 0.75 l.
PRODUCTION: 10.000-15.000 bottles/year.
RATINGS: Robert Parker vintage 2006 92 pts, vintage 2007 93 points, vintage 2008 96 points.
CLASSIFICATION:
Vino Rosso.
GRAPE VARIETIES:
90% Croatina, 5% Nebbiolo, 5% Vespolina and other local varieties.
GROWING LOCATION:
Boca, Prato Sesia, northern Piedmont, 1480-1640 ft a.s.l.
VINEYARD:
The soil is porphyric gravel of volcanic origin, pink color and rich of minerals without any organic and chalk substances. Vineyards are between 50-100 years old.
CULTIVATION - HARVEST:
Trellising system "Maggiorina" and manual work as no machinery can enter in these vineyards. Harvest in the first half of October. Yeld 3500 lb/acre.
MATURATION AND REFINEMENT:
Fermentation with the skins in stainless steel tanks and in open wood casks with rimontaggio for 5-6 days. After pressing it matures for two years in tonneaux of 500l (20% new) and big barrels of Slavonian oak. Malolactic fermentation in spring naturally in wooden casks. Bottling after 2 years of refinement.
TASTING NOTES:
Concentrated red color. blackberry, cherry, tobacco and spices on the nose. Velvety and mineral on the palate.
ALCOHOL CONTENT: 13 - 14% vol.
TOTAL ACIDITY: 5.5 - 5.7 g/l.
RECOMMENDED PAIRINGS: Red and white meat, game meat.
SERVING TEMPERATURE: 60°-64°F.
BOTTLE SIZES AVAILABLE: 0.75 l.
PRODUCTION:7.000 bottles/year.
CLASSIFICATION:
Vino Rosso.
GRAPE VARIETIES:
65% Nebbiolo, 30% Croatina, 5% Vespolina.
GROWING LOCATION:
Boca, Montalbano, Santuario, northern Piedmont, 1480-1640 ft a.s.l.
VINEYARD:
Soil is crumbled porphyr of volcanic origin. Vineyards of Nebbiolo planted in 1998-2004, Croatina and Vesp- olina 100-year old vines. Surface 2 Ha.
CULTIVATION - HARVEST:
The Nebbiolo parts come from the same sites and
are treated in the same way as the Boca parts, the division between Boca DOC and Mimmo is made after two years of aging in big barrels and then by tastings. Yeld 4400 lb/acre.
MATURATION AND REFINEMENT:
Nebbiolo is fermented for 30 days on the must in
little stainless steel tanks by pushing the must down by hand. Aging in big barrels of slavonian oak (28hl) for two years, Croatina and Vespolina require short fermentation (5 days) in open wooden barrels pushing down the must by hand. Aging one year in Tonneaux from Troncais and one year in big wooden barrel of slavonic oak (28hl).
TASTING NOTES:
Ruby red color with garnet reflex. Prunes, wild straw- berries, cherries, liquirice, balsamic on the nose. Min- eral and persistent on the palate with bright acidity and good tannins.
ALCOHOL CONTENT: 12.5 - 13.5% vol.
TOTAL ACIDITY: 5.3 - 5.6 g/l.
RECOMMENDED PAIRINGS: Red and white meat, especially roasted pork.
SERVING TEMPERATURE: 60°-64°F.
BOTTLE SIZES AVAILABLE: 0.75 l.
PRODUCTION:12.000 bottles/year.
CLASSIFICATION:
Vino Rosso.
GRAPE VARIETIES:
40% Nebbiolo, 40% Croatina, 5% Vespolina, 15% 9 other old grape varieties and also white grapes.
GROWING LOCATION:
Boca and Prato Sesia, northern Piedmont, 1400-1480 ft a.s.l.
VINEYARD:
Vineyards between 20-80 years old. Surface 2 Ha.
CULTIVATION - HARVEST:
Trellising system "Maggiorina" and manual work as no machinery can enter in these vineyards. The grapes are harvested and fermented together (field blend). Yeld 5290 lb/acre.
MATURATION AND REFINEMENT:
Fermentation with the skins in stainless steel tanks with overpumping for 4-5 days. After pressing ripening in stainless steel tanks for one year.
TASTING NOTES:
Ruby red color. Roses, cherries, strawberries. Mineral and spicy on the palate with bright acidity and good tannins.
ALCOHOL CONTENT: 11.5 - 12.5% vol.
TOTAL ACIDITY: 5.3 - 5.5 g/l.
RECOMMENDED PAIRINGS: Pasta and ravioli with meat sauce. Red and white meat.
SERVING TEMPERATURE: 60°-64°F.
BOTTLE SIZES AVAILABLE: 0.75 l.
PRODUCTION:15.000 bottles/year.
Boca DOC
Piane
Mimmo
Maggiorina