Cucco estate

This pure Nebbiolo hails from the Langhe vineyards of Tenuta Cucco, arranged on calcareous-clayey soil and facing south.

Once harvested, the grapes are gently pressed and transferred to vats where fermentation takes place in two phases: first the must ferments at 24 °C for 4 days in contact with the skins in order to extract the typical fragrances of the grape variety, subsequently it ferments in white, or in the absence of skins at a temperature of 22 °C. Malolactic fermentation is carried out, ...

This Barbera d'Alba Superiore originates in the Elia di Roddi d'Alba vineyard, owned by Tenuta Cucco.

Only the best grapes are harvested and pressed, then transferred to steel vats where a first alcoholic fermentation takes place at a controlled temperature of 18 ° C for 3 days in order to extract most of the varietal aromas. A further fermentation follows at 26 ° C with post-fermentation maceration of 6-8 days. After malolactic fermentation, the wine ages for 12 months in small oak barrels with ...