Альбаросса 100%
После 24 часов мацерации при температуре 8-10 °C следует алкогольная ферментация с мезгой, на протяжении 8-10 дней и температуре 24 °C с частым ремонтажем, с целью эстрагировать больше красящих веществ и ароматов. К концу ферментации температура повышается до 30 °C, с целью эстрагирования большего количества таннинов из кожицы. Затем следуют 12 месяцев выдержки при которой 80% вина выдерживается в барриках из французского дуба, а другие 20% в стальных чанах. Затем вино дополнительно выдерживают в бутылке на протяжении 6-8 месяцев.
Ла Лус – это интерпретация инновационного и в то же время типичного сорта.
Вино, наделенное потенциалом долголетия, благодаря мягкости и округлости своих танинов отлично проявляет себя и без дополнительной выдержки. Современное вино, который подчёркивает типичные характеристики Пьемонта.
91 pt.
91 pt.
3 stelle
2 bicchieri
3 stelle
4 grappoli
4 grappoli
4 stars + (excellent/exceptional)
88 punti
4 grappoli
Fermentation: in temperature-controlled (24-30°C) stainlesssteel tanks.
Aging: in French oak barrique for 12 months
Vivid ruby red color. La Lus with its fruity aromas accompanied by hints of vanilla and licorice and a soft and velvety structure, fully represents the typical characteristics of Piedmontese wines in a modern and striking key.
Fermentation: in temperature-controlled (24-30°C) stainless-steel tanks.
Aging: in French oak barrique for 12 months
Vivid ruby red, La Lus with its fruity aromas accompanied by hints of vanilla and licorice and a soft and velvety structure, fully represents the typical characteristics of Piedmont in a modern and striking key.
Short cold maceration of the grapes (24 hours – 8/10°C), followed by fermentation with skin contact for 8-10 days at a controlled temperature of 24 °C, with frequent pumping over in order to enhance and preserve the fruit aromas. At the end of fermentation, the temperature is gradually elevated to 30°C in order to allow extraction of color from the skins. The wine is aged in 350 liter barrels, 100% French oak, for a period of 12 months.
The color is ruby red, intense and deep. The perfume is fresh, fruity and complex at first glance, enhanced by hints of cherry, plum jam and red fruits, alongside hints of vanilla and licorice given by the wood. On the palate, it is velvety and well balanced, with the presence of sweet tannins. A wine with a long-lasting finish, enjoyable right away but also suitable for a good aging.
Short cold maceration of the grapes (24 hours – 8/10°C), followed by fermentation with skin contact for 8-10 days at a controlled temperature of 24 °C, with frequent pumping over in order to enhance and preserve the fruit aromas. At the end of fermentation the temperature are gradually elevated to 30°C in order to allow extraction of color from the skins. The wine is aged in 350 liter barrels, 100% French oak, for a period of 12 months.
Deep ruby red color. On the nose fresh fruity aromas with notes of red fruits, cherries and prunes jam, well integrated with notes of vanilla and licorice. On the palate it’s velvety, full-bodied and harmonious, with gentle tannins. Persistent in the finish, it’s suitable for a long aging.
Short cold maceration of the grapes (24 hours – 8/10°C), followed by fermentation with skin contact for 8-10 days at a controlled temperature of 24 °C, with frequent pumping over in order to enhance and preserve the fruit aromas. At the end of fermentation the temperature are gradually elevated to 30°C in order to allow extraction of color from the skins. The wine is aged in 350 liter barrels, 100% French oak, for a period of 12 months.
Deep ruby red color. The nose conveys fresh notes of red fruits, cherries and prunes jam, well integrated with hints of vanilla and licorice. On the palate it result velvety, full-bodied and harmonious, with elegant tannins. Persistent in the finish, with fruity notes, which strongly come back in the retro-olfactory aromas. Enjoyable since now it promises a good aging potential.
Short cold maceration of the grapes (24 hours – 8/10°C), followed by fermentation with skin contact for 8-10 days at a controlled temperature of 24 °C, with frequent pumping over in order to enhance and preserve the fruit aromas. At the end of fermentation the temperature are gradually elevated to 30°C in order to allow extraction of color from the skins. The wine is aged in 350 liter barrels, 100% French oak, for a period of 12 months.
Ruby red color with violet hues. Intense nose of juicy fruit, plums and cherries with hints of cinnamon and silky violet. The palate is full-bodied, soft with strong and elegant tannins. Persistent in the finish, it is suitable for a medium aging.
Short cold maceration of the grapes (24 hours – 8/10°C), followed by fermentation with skin contact for 8-10 days at a controlled temperature of 24 °C, with frequent pumping over in order to enhance and preserve the fruit aromas. At the end of fermentation the temperature are gradually elevated to 30°C in order to allow extraction of color from the skins. The wine is finally aged in barriques, 100% French oak, for a period of 12 months.
Concentrated ruby red color. At the very first, on the nose, it results complex with fresh and fruity notes, followed by hints of red fruits, cherry and plum jam together with notes of vanilla and licorice. On the palate it results harmonious, with a good structure and the soft tannins make it nicely silky. Long after tasting. Enjoyable since now it promises a good aging potential.
Short cold maceration of the grapes (24 hours – 8/10°C), followed by fermentation with skin contact for 8-10 days at a controlled temperature of 24 °C, with frequent pumping over in order to enhance and preserve the fruit aromas. At the end of fermentation the temperature are gradually elevated to 30°C in order to allow extraction of color from the skins. The wine is finally aged in barriques, 100% French oak, for a period of 12 months.
Intense and deep ruby red color. Fresh on the nose, fruity and complex at the very first impact, followed by hints of red fruits, cherry and plum jam. The contribution of the oak aging is very discrete and clean, with typical notes of vanilla and liqorice. On the palate the wine is full-bodied and balanced, thanks to sweet tannins that make it pleasantly smooth. Very persistent fruity finish. Immediately enjoyable with a promise of good aging potential.
Short cold maceration of the grapes (24 hours – 8/10°C), followed by skin contact fermentation for a period of 8-10 days at a controlled temperature of 24 °C, with frequent pumping over in order to enhance and preserve the fruity aromas. At the end of the fermentation the temperature rises up till 30°C in order to allow the color infusion from the skins. The wine is finally aged in barriques, 100% French oak, for a period of 12 months.
Intense and deep ruby red color. Fresh on the nose, fruity and complex at the very first impact. Clear notes of red fruits, cherry and prunes jam. Oak hints are very discrete and clean, with notes of vanilla and liquorices. On the palate the wine is smooth, big and harmonious, thanks to its light and silky tannins. Very long finish. Enjoyable since now for a long period.