Nebbiolo full bodied and elegant with ripe tannins and fruit finish...
- Denomination:
- Nebbiolo, Santa Barbara AVA
- Vintage:
- 2011 (release date 2013)
- Grape Variety:
- 100% Nebbiolo
- Alcohol content:
- 14.08% by vol.
- Average production:
- 1,200 bottles
- Average yield per acre:
- 1,000 bottles
- First Vintage:
- 2007
- Available Vintages:
- 2015
- 2011
- 2010
- 2009
- 2008
- 2007
- Awards Received:
- New York InternationalWine Competition:
- 2014 Bronze Medal
- Critics Challenge:
- 2010 Platinum Medal
- San Francisco International Wine Competition:
- 2010 Silver Medal
- Vineyard:
- Name/location:
- Los Alamos
- Type of soil:
- Rocky clay loam
- Average age of vines:
- 20 years
- Average altitude:
- 571 ft.
- Vineyard size:
- 5 acres
- Special characteristics:
- Southern exposure
- Wine making process:
- Time of harvest:
- Middle of October
- Cellar:
- Pizzulli Family Winery, Camarillo.
- Fermentation:
- Alcoholic fermentation for 12-14 days in open fermenters at controlled temperature, malolactic fermentation in oak.
- Aging:
- Medium toasted French oak for 16-18 months.
- Bottling:
- In bottles for 3 months
- Specialties:
- Light filtration and albumin clarifying
- Release:
- 20 months after harvest
- Wine description:
- Color:
- Intensive vibrant ruby red
- Bouquet:
- Warm and rich with the elegance of Nebbiolo, scents of ripe red fruits and spices, well balanced wood.
- Taste:
- Round distinct, powerful, but with a long, fine fruit finish.
- Evolution:
- 25-30 years
- Available bottle sizes:
- 750 ml
- Pairings:
- Ideal with grilled food, sauced and elaborate red meat as well as wild game.
- Further information:
- Cultivation system:
- Guyot
- Titratable acidity:
- 0.875g/100ml
- Sugar Content:
- 13mg/100ml
- Ph level:
- 3.37
- Recommended
Serving temperature:
- 60º-63º Fahrenheit
- Recommended
Type of glass:
- Burgundy
