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Production area: Monforte
Vineyard extension: 0.50 ha
Variety: Nebbiolo 100%
Year of planting: 2000
Soil type: Tufa-clay
Vinification and ageing: Maceration on the skins in rotary fermentors for 5-6 days, maturation in stainless steel tanks for 7-8 months. The wine is finished in the bottle for 6 months before release
Brothers Aldo and Riccardo Seghesio began bottling their wine from their ten-hectares in the La Villa cru in the township of Monforte in 1988.
The estate takes part in the 2078/92 EU regulation. Such regulation aims to encourage low-environmental-impact methods and to improve the preservation of natural resources in rural areas through agricultural and environmental measures. Integrated insect and disease control is applied (a specialized agronomist consults for the estate).
Control treatments are carried out only when absolutely necessary. Sulfur- and copper-based products are mainly used. No insecticides are used. Natural cover crops (grass cover) are left in the rows between the vines. The grass is mowed and the soil is tilled in winter.
Extremely careful doses of SO2 are used in wines.
Piedmont is the most "Frenchified" of all Italian wine regions. The long valleys of the Alpine foothills lead to easier travel to France's southern coast and inland than to the rest of Italy. It is perhaps for this reason that the Piedmontese have long practiced the most refined wine traditions of any Italian region. Terroir-based wisdom trickled down from early French masters (monks, typically) to this area.
Known mostly for their reds (but producing some excellent whites,) from the early ripening Dolcetto grape to the lofty, deep reds of Barolo and Barbaresco crafted from the Nebbiolo grape, these wines are clearly crafted using centuries of terroir-based winemaking.
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21 Spring St
(609) 924-0039 276 Grove St
Jersey City, NJ
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