color: light ruby red, very clear
smell: intense aromas on the nose with aromatic grape notes such as good aromas of strawberry, rose, cherry, raspberry, plum, peach and cyclamen.
palate: full bodied, intense flavours, persistent finish with strawberry, raspberry and cherry notes
Serving temperature: 14°- 16°C
alcohol: 13 % vol.
From the vienyard to the table
With grapes produced in over 20 hectares of vineyards and managed personally, the Matteo Correggia Concern produces a wide range of wines. Starting at the foundations - the four grape varieties that are symbolic of his region - Matteo reached the absolute top in producing the Nebbiolo d'Alba and Barbera d'Alba wines, before bringing to life the Roero and Roero Arneis wines. Alongside these wines - that represent not only a geniun part of the local tradition but also a new expression of the essence of this region - are the challenges of the concer looking for new opportunities. It started growing traditional grape varieties - like the Brachetto of the Roero - or international red varieties and the Sauvignon Blanc. The wines are naturally the products of the ground where grapevines put down their roots: sandy ground that has little clay or silt and is very loose and therefore extremely suitable to produce rich and rifined bouquets.
Are you curious?
The components of wine
Oak - A major flavour not naturally found in wine or grapes is oak. Many wines are matured in oak barrels and extract the flavours from these drums. Some wines are even fermented in oak. Depending on where the oak is from will depend on the different types of aromas on the wine. Generally, oak maturation gives aromas of spice, butterscotch, vanilla, caramel, toffee and butter. However, it isn't just where the oak is from that will cause an impact.
It can also depend on:
- how much oak is used
- how much of it is new as opposed to re-used
- how long the wine is kept in contact with the oak
- has the wine aged in the oak as well as fermentation taking place
Another major factor can depend on how the oak has been treated. For instance, barrels that have been steamed during manufacture may give oatmeal aromas, whereas barrels that have been toasted will have aromas of smoke and toast.
- Barolo 2006 Docg
colour:very intense ruby red with garnet reflections smell:fresh scents ...
- Gattinara Docg 2007
color: deep ruby red with garnet reflections smell: charming and struct ...
- Nebbiolo Langhe Doc 2010
color: bright ruby red smell: subtle and fruity palate: dry with fruity ...