Piemonte
Showing all 10 results
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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NINO COSTA Gift Box
69,30€
