Le Righe" Barolo Serralunga d'Alba 05 2005

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  • 2005

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Winemaker's Notes:

Soil: medium and upper slopes (300-400 m asl) with varying exposures, planted on soil of Miocene-Helvetian origin wit...

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User Reviews for Le Righe" Barolo Serralunga d'Alba 05

Winemaker's Notes:

Soil: medium and upper slopes (300-400 m asl) with varying exposures, planted on soil of Miocene-Helvetian origin with a high content of limestone and grey marl altenating with sand.<br/><br/>Growing Climate: temperate<br/><br/>Date of Harvest: september/october<br/><br/>Type of Harvest: handmade<br/><br/>Vinification Length: one year in barriques (from Allier) and one year in large oak casks (still from Allier), followed by a further period of maturation in the bottle never less than 8-10 months. The wine will reach its peak 6-8 years after the harvest, but its life can vary considerably depending on the vintage.<br/><br/>Vinification Method: the fermentation is traditional: medium-long (15 days) in stainless steel vats with a floating cap at a controlled temperature (30-31°C). The must then stays in contact with the skins for a further 15 days to optimize the extraction of the polyphenolic substances and help start the subsequent malolactic fermentation.<br/><br/>Malolactic: yes<br/><br/>Sugar Rate: 0-5 g/l<br/><br/>Total Acidity: 3.5g/L

Soil: medium and upper slopes (300-400 m asl) with varying exposures, planted on soil of Miocene-Helvetian origin with a high content of limestone and grey marl altenating with sand.<br/><br/>Growing Climate: temperate<br/><br/>Date of Harvest: september/october<br/><br/>Type of Harvest: handmade<br/><br/>Vinification Length: one year in barriques (from Allier) and one year in large oak casks (still from Allier), followed by a further period of maturation in the bottle never less than 8-10 months. The wine will reach its peak 6-8 years after the harvest, but its life can vary considerably depending on the vintage.<br/><br/>Vinification Method: the fermentation is traditional: medium-long (15 days) in stainless steel vats with a floating cap at a controlled temperature (30-31°C). The must then stays in contact with the skins for a further 15 days to optimize the extraction of the polyphenolic substances and help start the subsequent malolactic fermentation.<br/><br/>Malolactic: yes<br/><br/>Sugar Rate: 0-5 g/l<br/><br/>Total Acidity: 3.5g/L

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Chemical Analysis:

Alcohol: 13.5%

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