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Ceretto Monsordo Bernardina Langhe Monsordo 2008

Bottle Size: 750ml Item #: 1568403
This item is not currently available for purchase.

Ceretto Monsordo Bernardina Langhe Monsordo 2008 750ml

Ceretto Monsordo Bernardina Langhe Monsordo

Deep ruby red, with slight garnet undertones. Rich, variformed nose, with a succession of varietal aromas strengthened by touches of spices and vanilla. An opulent structure shows immediately on the mouth, with soft, sweet tannins that leave no doubts as to its long life and unquestionable class.

In view of their staggered ripening times, resulting in the varieties being processed separately, it would be more correct to talk about ‘vinifications’ than ‘vinification’. The operations follow a common thread however: heat-controlled fermentations in steel lasting 12-15 days, with breaking up of the cap and pumping over of the must. Drawing off follows rapid settling (2-3 days), and the wines are then transferred into barriques for the malolactic fermentation. Blending of the different wines only takes place after this important bio-chemical process, and varies depending on the vintage. A period of ageing of 16-18 months then precedes bottling.

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This product is not currently available for purchase.
Ceretto Ceretto Monsordo Bernardina Langhe Monsordo 2008
BOTTLE SIZE: 750ml
Deep ruby red, with slight garnet undertones. Rich, variformed nose, with a succession of varietal aromas strengthened by touches of spices and vanilla. An opulent structure shows immediately on the mouth, with soft, sweet tannins that leave no doubts as to its long life and unquestionable class.
 

Notes on the Ceretto Monsordo Bernardina Langhe Monsordo 750ML 2008

Tasting Notes In view of their staggered ripening times, resulting in the varieties being processed separately, it would be more correct to talk about ‘vinifications’ than ‘vinification’. The operations follow a common thread however: heat-controlled fermentations in steel lasting 12-15 days, with breaking up of the cap and pumping over of the must. Drawing off follows rapid settling (2-3 days), and the wines are then transferred into barriques for the malolactic fermentation. Blending of the different wines only takes place after this important bio-chemical process, and varies depending on the vintage. A period of ageing of 16-18 months then precedes bottling.