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  • 3.00 out of 5

    NICO COSTA – Barbera d’Alba Doc “Bardot”

    10,50

    Vineyard: Bardot

    Altitude: 200 / 300 m. a.s.l.

    Soil: clay-limestone with good percentage of san

    Exposition: south-west

    Production: 80 q x ha

    Training system: classic guyot.

     

    VINIFICATION AND REFINEMENT

    Vinification in steel vats with sub merged system and maceration between 5-7 days. The temperature is controlled and kept around 25-27°C. Malolactic at the end of fermentation and racking off. It is refined in stainless steel vats for 6 months.

     

    TASTING NOTES

    Crispy, fresh, easy to drink red wine. At the nose notes of woman lipstick and cherry. In the mouth it mixes well light tannins with a warm alcohol and a soft fruity touch .

    The aftertaste is confirming the first tasting notes.

  • 0 out of 5

    NICO COSTA – Barbera d’Alba Doc “Cichin”

    13,00

    Vineyard: Cichin

    Altitude: 200 / 300 m a.s.l.

    Soil: clay-limestone with good percentage of sand.

    Exposition: south-west

    Production: 80 q x ha

    Training system: classicguyot

     

    VINIFICATION AND REFINEMENT

    Vinification in steel vats with sub merged system and maceration between 8-10 days. The temperature is controlled and kept around 25-27°C. Malolactic at the end of fermentation and racking off. It is then refined for 6 months in oak barrels and, after, one year in bottle minimum.

     

    TASTING NOTES

    Full-bodied wine, with an elegant sour note. Ruby red color with purple reflexes. Sentors of little red fruits and vanilla at the nose. In the mouth is fresh, balanced, smooth but with an interesting final acidity.

  • 0 out of 5

    NINO COSTA – Dolcetto d’Alba Doc “Capel”

    10,00

    Vigneti:L’unico aldi fuoridella zona Roero.

    Altitudine: 300/400 m slm.

    Terreno: argilloso

    Esposizione: sud-ovest.

    Produzione: 90 q x ha

    Sistema di allevamento: guyot classico.

     

    VINIFICAZIONE EAFFINAMENTO

    La vinificazione avviene in vasche di acciaio,con il sistema a cappello sommerso. La macerazione delle vinacce dura dai 10 ai 12 giorni. La temperatura di fermentazione viene controllata e mantenuta intorno ai 25°/27° C. La malolattica avviene a finefermentazione e svinatura. Si affina in acciaiofino alla primavera successiva allavendemmia.

     

    NOTE DI DEGUSTAZIONE

    Di colore rubino. È un vino di facile beva. Al naso ha sentori di erbe, mirtilloe camomilla. Morbido inbocca, è impreziosito da un’elegante trama tannica.Il finale è lungo e persistente.

  • 0 out of 5

    NINO COSTA – Langhe Doc Bianco “Ricordi”

    11,00

    Vineyards: ta mix of different selections Altitude: 200 / 300 m a.s.l.

    Soil: sandy-limestone

    Exposition: south-west.

    Production: 90 q x ha

    Training system: classicguyot

    Vineyards: 5secretblend

     

    VINIFICATION AND REFINEMENT

    Fermentation in steel vats on the pressed must, at controlled temperature of 13- 17°C. No malolactic fermentation. Right after the wine is put in steel jars for the 9 months refinement on fine lees.

     

    TASTING NOTES

    Light gold yellow with an intense fruity nose, white flowers and aromatic herbs evolving in honey and spicy notes while aging. In the mouth is warm, soft with a pleasant mineral and sapid end.

  • 4.00 out of 5

    NINO COSTA – Langhe Nebbiolo Doc “Cabora”

    13,00

    Vineyard: Cabora

    Altitude: 200 / 300 ma.s.l.

    Soil: clay-limestone with good percentage of sand

    Exposition: south-west

    Production: 80 q x ha

    Training system. classicguyot

     

    VINIFICATION AND REFINEMENT

    Vinification in stainless steel vats with submerged cap. Grapes start the malolactic fermentation after a week of crio-maceration at 5°C . Temperature during fermentation is controlled and kept at 24°C . Malolactic at the end of the alcolic and racking off. Refinement lasts 6 months.

     

    TASTING NOTES

    Fresh, soft and elegant wine. Color is dark ruby red with purple reflexes. Notes of currant, pomegranate and light poppy notes are perceived at the nose. In the mouth is spicy and confirms the first impressions of the tasting.

  • 0 out of 5

    NINO COSTA – Nebbiolo d’Alba Doc “Carlun”

    14,00

    Vineyards: tCarlun

    Altitude: 200 / 300 m a.s.l.

    Soil: clay, limestone with good percentage of sand

    Exposition: south-west

    Production: 80 q x ha

    Training system: classicguyot

     

    VINIFICATION AND REFINEMENT:

    Vinification in steel vats with sub merged system and maceration between 10-12 days. The temperature is controlled and kept around 27°C. Malolactic at the end of fermentation and racking off. It is then refined for minimum 12 months: 10 months in Slavonian big barrels, 2 in steel tanks and 1 in bottles.

     

    TASTING NOTES:

    Austere wine, dry and elegant. Ruby red color with purple reflexes. Notes of lily, rose, aromatic herbs and sweet spices at the nose. In the mouth is dry, full body with a very persistent end.

  • 0 out of 5

    NINO COSTA – Roero Arneis Docg “Sarun”

    13,75

    Vineyards: Sarun Altitude: 348 m a.s.l.

    Soil: limestone

    Exposition: south Production: 90 q x ha

    Training system: classic guyot

     

    VINIFICATION AND REFINEMENT

    Fermentation in stainless steel vats on the pressed must at controlled temperature of 13°C for the thiolic fraction and at around 17°C for the terpenic one (then blended together). At the end of fermentation the wine goes in stainless steel vats for the 6 months refinement on the dregs.

     

    TASTING NOTES

    Light straw yellow, with a pleasant nose with remarkable notes of pear, grapefruit and aromatic herbs evolving in more fruity sentors with aging. In the mouth is warm and soft with a great mineral and sapid end.

  • 0 out of 5

    NINO COSTA – Roero Arneis Docg “Seminari”

    9,90

    Vineyard: Seminari Altitude: 200 / 300 m a.s.l.

    Soil: sand-limestone

    Exposition: south-east/ south west

    Production: 90 q x ha

    Training system: classic guyot

     

    VINIFICATION AND REFINEMENT

    Fermentation in steel vats on the pressed must, at controlled temperature of 14°C. Nomalolactic fermentation. Right after the wineis put in steel jars for the 3 months refinement on fine lees.

     

    TASTING NOTES

    Yellow color with green reflexes, it presentswhite fruit and fresh herbal notes. In the mouth it’s crispy, fresh and with a goodbalanced acidity within its salty fraction.

  • 0 out of 5

    NINO COSTA – Roero Docg “Gepin”

    20,90

    Vineyard: Gepin, the highest of theproperty

    Altitude: 200 / 300 m a.s.l.

    Soil: clay-limestone, melted more than the area of Barolo

    Exposition: south-west.

    Production: 70 q x ha

    Training system: classicguyot

     

    VINIFICATION AND REFINEMENT

    Vinification in stainless steel vats with sub merged cap and maceration about 10-12 days. Temperature during fermentation is controlled and kept at 28-30°C . Malolactic at the end of fermentation and racking off. Refinement lasts 2 years, 1 in Slovenian oak barrels, 6 months in steels vats and 6 months in bottle for the best evolution of the wine before the release into the market.

     

    TASTING NOTES

    Garnet red color. At the nose it’s very elegant with a ripped plum mixing with underwood and lily notes. It’s supported by a rich tannic body with a different mix of blackberry, raspberry and strawberry notes. The aftertaste is very long and ethereal.

  • 0 out of 5

    NINO COSTA Gift Box

    69,30
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