Costa Quaglia

Made with Nebbiolo grapes from a small vineyard in San Martino Alfieri in clay-silt, slightly chalky soil.

IN THE VINEYARD

Cluster thinning in the second half of August. Yield per vine about 1 – 1.2kg (2.2 – 2.7lbs). Grapes are hand-harvested in crates at the beginning of October.

IN THE CELLAR

Grapes are selected on the sorting table followed by a gentle destemming and crushing. Fermentation of the skins takes place in horizontal stainless steel tanks for about 15 days at a maximum temperature of 28°C (82°F), delestage (rack and return) occurs in the first week of active fermentation followed by daily punch-downs to immerse the cap. Malolactic fermentation takes place in wood.

AGEING

24 months, of which at least a year in 2.500 litres (660 gallons) large barrels and 500 litres (130 gallons) French oak barriques (Allier and Tronçais). Continued aging for 6 – 12 months in the bottle at controlled temperature of 15 – 18 °C (59 °F – 65 °F) before release.

PRODUCTIONS

5.000 bottles

FORMATS

0,75 l

SENSORY PROPERTIES

Consistent ruby red colour with aromas of wild berries, violets, combined with spice and vanilla from the oak barrel. Full, structured flavour with sweet tannins and good persistence.

FOOD PAIRING

Pasta dishes with meat sauces, red meats, and medium strong, matured cheeses.

SERVING TEMPERATURE

18 °C (64 °F)

Technical sheet