Family Article
Boasso Barolo Margheria
Last edited on 4/12/2024 by LindsayM
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Vine: Nebbiolo from the subtype Michet.
Production area: Serralunga d’Alba municipal district M.G.A. MARGHERIA
The vineyard
Surface: 3900 square metres
Age of vineyard: 15 years
Implantation order 0.90x2.60
Number of vines per hectare 4250
Rootstock: SO4
Soil: calcareous
Growing procedure: espalier with Guyot pruning.
The grape
Harvest: 100% by hand
Harvest period: October
Maximum yield: 80 quintals/hectare of grape.
Wine maximum yield: 68% after the necessary ageing period.
Winemaking: treading and destemming of the fresh grape with alcoholic fermentation made with selected yeasts in temperature-controlled steel containers (28-30°C). Set up pumping over for about 8-10 days and submerged cap fermentation for at least 14 days. Total malolactic fermentation followed by wooden ageing..
Ageing: 36 months, 18 of which in 15 hectolitres oak casks
FEATURES OF WINE
Alcoholic content : 15.00% vol.
Total acidity (minimum): 4,5 grams/litre Net dry extract (minimum): 22 grams/litre
Production area: Serralunga d’Alba municipal district M.G.A. MARGHERIA
The vineyard
Surface: 3900 square metres
Age of vineyard: 15 years
Implantation order 0.90x2.60
Number of vines per hectare 4250
Rootstock: SO4
Soil: calcareous
Growing procedure: espalier with Guyot pruning.
The grape
Harvest: 100% by hand
Harvest period: October
Maximum yield: 80 quintals/hectare of grape.
Wine maximum yield: 68% after the necessary ageing period.
Winemaking: treading and destemming of the fresh grape with alcoholic fermentation made with selected yeasts in temperature-controlled steel containers (28-30°C). Set up pumping over for about 8-10 days and submerged cap fermentation for at least 14 days. Total malolactic fermentation followed by wooden ageing..
Ageing: 36 months, 18 of which in 15 hectolitres oak casks
FEATURES OF WINE
Alcoholic content : 15.00% vol.
Total acidity (minimum): 4,5 grams/litre Net dry extract (minimum): 22 grams/litre