![Poderi Aldo Conterno Langhe Nebbiolo "Il Favot" DOC 2016 (Piedmont, Italy) - [JS 92] [WS 91]](http://cdn.shopify.com/s/files/1/0481/8940/7391/products/aldoconternolanghefavot06-w-2_{width}x.jpg?v=1614107431)
Poderi Aldo Conterno Langhe Nebbiolo "Il Favot" DOC 2016
(Piedmont, Italy) - [JS 92] [WS 91]
Regular price $65.00 Sale price $59.97 Save $5.03
Notes from the Winemaker:
The grapes used to make Il Favotcome from vineyards which have undergone periodical implantations, and so have a maximum age of 15 years. The skin soaking is limited to 6-8 days so to extract few tannins and more colour from the skins themselves, with the result of getting a well-coloured wine with a remarkable softness.The barrels used are 100% made of new wood.
SPECIES OF VINE: Nebbiolo, Michet and Lampia varieties.
VINEYARD: different vineyards in Bussia (Monforte d'Alba).
HARVEST: manual, with grapes selection in the vineyard.
TIME OF HARVEST: mid-October.
VINIFICATION: red, with skin soaking inside stainless steel vats.
VINIFICATION TIME: the must stays on contact with the skins for 6 to 8 days and it is further drawn off; finally, the alcoholic VINIFICATION gets fully complete.
VINIFICATION TEMPERATURES: from 26 to 28 degrees centigrades.
CELLAR REFINING: the new wine , after spending from 5 to 6 months in stainless steel vats and being transferred several times, is poured onto “barriques†(barrels), where it remains for about 18 months and, finally, it will be bottled.
Ratings & Reviews
The grapes used to make Il Favotcome from vineyards which have undergone periodical implantations, and so have a maximum age of 15 years. The skin soaking is limited to 6-8 days so to extract few tannins and more colour from the skins themselves, with the result of getting a well-coloured wine with a remarkable softness.The barrels used are 100% made of new wood.
SPECIES OF VINE: Nebbiolo, Michet and Lampia varieties.
VINEYARD: different vineyards in Bussia (Monforte d'Alba).
HARVEST: manual, with grapes selection in the vineyard.
TIME OF HARVEST: mid-October.
VINIFICATION: red, with skin soaking inside stainless steel vats.
VINIFICATION TIME: the must stays on contact with the skins for 6 to 8 days and it is further drawn off; finally, the alcoholic VINIFICATION gets fully complete.
VINIFICATION TEMPERATURES: from 26 to 28 degrees centigrades.
CELLAR REFINING: the new wine , after spending from 5 to 6 months in stainless steel vats and being transferred several times, is poured onto “barriques†(barrels), where it remains for about 18 months and, finally, it will be bottled.
Ratings & Reviews
92 Points - James Suckling:
"Notes of candied strawberries are nicely intermingled with hints of ripe stems and citrus. Medium to full body, fine but structured tannins and a rather long finish. The fruit is very well integrated and there’s a whole load of richness to it, too. Drink now."
91 Points - Wine Spectator Magazine:
"This vibrant red delivers cherry, raspberry, floral and spice flavors on a light-bodied frame. Concentrated and long, with white pepper and licorice notes gracing the lingering aftertaste. Drink now through 2027."
"Notes of candied strawberries are nicely intermingled with hints of ripe stems and citrus. Medium to full body, fine but structured tannins and a rather long finish. The fruit is very well integrated and there’s a whole load of richness to it, too. Drink now."
91 Points - Wine Spectator Magazine:
"This vibrant red delivers cherry, raspberry, floral and spice flavors on a light-bodied frame. Concentrated and long, with white pepper and licorice notes gracing the lingering aftertaste. Drink now through 2027."