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$4.76The Story
Casa Sabaino Nostralino Portofino Rosso 2014
A Red wine from Golfo del Tigullio, Liguria, Italy. Made from Dolcetto, Ciliegiolo 2014 vintage.
Casa Sabaino's Nostralino Rosso is produced from Dolcetto and Ciliegiolo grapes, hand-harvested into 20-kilogram crates on the hills overlooking the Gulf of Tigullio. Harvesting begins with Dolcetto and ends with Ciliegiolo.
The grapes are destemmed and gently pressed. Fermentation begins within a few hours, and pumping over begins immediately to optimize polyphenolic extraction. During the Ciliegiolo fermentation, delestage is also performed, which consists of completely emptying the fermentation tank of all liquid, leaving only the skins at the bottom, and then refilling it after about an hour. This process oxygenates the yeast, allowing it to produce fruitier wines while also increasing the amount of tannins and color that can be extracted from the skins. Fermentation occurs at a temperature of 25 degrees Celsius and lasts 7 to 10 days.
Once alcoholic fermentation is complete, malolactic fermentation also takes place within a few weeks. At this point, the wine is ready for aging, which takes place in steel tanks for at least 5 months. At the end of the aging period, the two wines are blended and bottled before summer. Upon tasting, the wine displays a ruby red color with purple highlights. The aroma is reminiscent of ripe red fruits such as black cherry and plum, with spicy notes reminiscent of bay leaves, mint, and coriander.nOn the palate, the wine presents a sweet and enveloping body, savory tannins accompanied by a fresh acidity and a slightly almondy aftertaste. Thanks to the sweet fruit and enveloping tannins, the wine pairs beautifully with all meat-based dishes.
Description
Casa Sabaino Nostralino Portofino Rosso 2014
A Red wine from Golfo del Tigullio, Liguria, Italy. Made from Dolcetto, Ciliegiolo 2014 vintage.
Casa Sabaino's Nostralino Rosso is produced from Dolcetto and Ciliegiolo grapes, hand-harvested into 20-kilogram crates on the hills overlooking the Gulf of Tigullio. Harvesting begins with Dolcetto and ends with Ciliegiolo.
The grapes are destemmed and gently pressed. Fermentation begins within a few hours, and pumping over begins immediately to optimize polyphenolic extraction. During the Ciliegiolo fermentation, delestage is also performed, which consists of completely emptying the fermentation tank of all liquid, leaving only the skins at the bottom, and then refilling it after about an hour. This process oxygenates the yeast, allowing it to produce fruitier wines while also increasing the amount of tannins and color that can be extracted from the skins. Fermentation occurs at a temperature of 25 degrees Celsius and lasts 7 to 10 days.
Once alcoholic fermentation is complete, malolactic fermentation also takes place within a few weeks. At this point, the wine is ready for aging, which takes place in steel tanks for at least 5 months. At the end of the aging period, the two wines are blended and bottled before summer. Upon tasting, the wine displays a ruby red color with purple highlights. The aroma is reminiscent of ripe red fruits such as black cherry and plum, with spicy notes reminiscent of bay leaves, mint, and coriander.nOn the palate, the wine presents a sweet and enveloping body, savory tannins accompanied by a fresh acidity and a slightly almondy aftertaste. Thanks to the sweet fruit and enveloping tannins, the wine pairs beautifully with all meat-based dishes.
