Nebbiolo d’Alba Superiore, Cianin da Stiva

91Luca Maroni 2016
****Touring Club Italiano

The grapes are harvested manually in mid-October and are vinified through a soft destemming followed by fermentation in stainless steel – with selected yeasts – at controlled temperature, followed by 15 days of maceration on the skins with frequent pumping over and delestage. The wine, refines for 24 months in large Slavonian oak barrels (10 hl). A further refinement in lying bottle for 6 months is requested.

21,00

Vine

100% Nebbiolo

Production area

Canale

Designation

DOC

Altitude

320 above s.l.

Exposition

South

Soil

Sandy

Breeding

Counter-espalier

Pruning

Guyot

Bottle

75 cl

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Technical notes about Cianin da Stiva, Nebbiolo d'Alba Superiore DOC

CharacterTasting notes

It is a structured, harmonious and persistent wine. Above all, delicately tannic with a hint of vanilla. The color is intense ruby red. It smells of black currant, strawberry and raspberry.

 

Wine & FoodPairing

This wine should be served at room temperature. It goes well with first courses with meat sauces, mushroom dishes, medium-aged cheeses and second courses based on poultry, rabbit and game.

Nebbiolo d’Alba Superiore Cianin da Stiva is certainly a characteristic DOC wine from the province of Cuneo.

This selection comes from the assembly of Nebbiolo grapes grown in the heart of the production area. These are soils with a strong siliceous component which gives the resulting wines great aromas and great elegance.

In conclusion Nebbiolo is a great wine, the pride of the Roero area that stands out for its finesse and elegance. It is one of the oldest black grape varieties in Piedmont.

Probably, the name derives from nebbia (fog) because it ripen late and the harvest starts meanwhile the autumn mists rose.

As it ages, the wine take on a characteristic brick-orange hue at the rim of the glass and mature to reveal other aromas and flavors such as violets, tar, wild herbs, cherries, raspberries, truffles, tobacco, and prunes. Nebbiolo wines can require years of aging to balance the tannins with other characteristics: like our Cianin da Stiva.