La Ca' Nova - Barbaresco Montestefano produced in the vineyard of the same name located in Barbaresco aged in oak barrels for 18 months. 6000 bottles
Out of stock

La Ca’ Nova – Barbaresco Montestefano – 2020

Among the appellation’s most important crus, Montestefano differs in its “barollegiante” characteristics-that is, wines with copious structure and tannicity. 100% Nebbiolo grapes from medium-young vineyards with excellent southern exposure on soils where the clay component is greater. Only 6,000 bottles produced, vinification in steel tanks followed by aging for 18 months in large Austrian oak barrels and complemented by bottle rest for another 18 months. An intriguing and powerful wine, compared to Montefico it has higher aging capacities to release its best, ripe fruit notes with spicy touches that is full-bodied and mineral on the palate surrounded by polished tannins.

  • Producer: La Ca’ Nova
  • Name: Barbaresco Montestefano
  • Grape Variety: 100% Nebbiolo
  • Vintage: 2020
  • Alcohol Content: 14,5%
  • Bottle Size: 750ml
  • Production: 6000 bottles

Productive Notes: fermentation in steel tanks. Aged for 18 months in large oak barrels and 18 months in bottle.

Wine naturally contains solphites

39,00€

Out of stock

Description

Small and rural, few labels produced, however, what makes Ca’ Nova special is not only the vineyard landscapes in which it is nestled but the great work in producing one of Piedmont’s two most important DOCGs: Barbaresco. A family-run winery located in the town of Barbaresco, established between 1920/30 and always producing wine, they have reached the 3rd generation of winemakers where the current owners, the Rocca brothers, are expanding its boundaries. In a total of 14 hectares with an annual production of 50000 bottles they grow Barbera, Dolcetto and Nebbiolo where for the latter the vineyards are distributed in the Cru of Montefico and Montestefano destined for the production of their 3 Barbareschi. A lot of work is practiced in the vineyard so as to help the plant for higher quality through natural practices, in the winery fermentations are not controlled and they practice splinting i.e. maceration with post-fermentation pumping over so as to have even more extraction, large barrels are used for aging. Traditionalists in manner and style, one of the innumerable values on which the winery rests.

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