Crissante Alessandria
Langhe Nebbiolo 2023
Other years:
2024| Denomination | DOC Langhe Nebbiolo |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | 12 months in 225-litre second-fill barrels |
| Other years | 2024 |
- Organic wine: Still red wine with Langhe DOC designation made from 100% Nebbiolo grapes
- Aromatic profile: Hints of raspberry, apricot and cherry enriched by floral notes of violet
- Balanced taste: Warm and dry, with soft tannins and a cherry finish
- Ageing: Fermentation in steel and 12 months in 225-litre barrels
- Pairings: Ideal with pasta, meat and cheese; serve at 16-18 °C
Description
What kind of wine it is
Crissante Alessandria Langhe Nebbiolo is an organic still red wine with an elegant character. Made from Nebbiolo grapes, it reveals itself with a pale ruby red colour and brilliant garnet highlights. On the nose, pronounced aromas of raspberry, apricot, cherry and violet stand out. The palate is warm, harmonious and of great balance, supported by pleasant tannins and a distinct fruity aftertaste. At the table, it pairs perfectly with structured first courses, pork or game main courses, and medium-aged cheeses.
Where it comes from
The roots of this wine lie in Piedmont, specifically in the area of La Morra, in the Langhe region. The vineyards are cultivated at an altitude of 250 metres with a sunny eastern exposure, an optimal condition for the regular ripening of the grapes. The soil composition, mainly clay and limestone, is distinguished by the presence of light marl in the subsoil. These elements give the wine its typical freshness and an orderly tannic structure, precisely defining its territorial identity.
How it is produced
The first ten days of October mark the time for the manual harvest of the grapes. Vinification begins with fermentation lasting about ten days in temperature-controlled steel tanks, accompanied by frequent pumping over and punching down to encourage extraction through contact with the skins. This is followed by malolactic fermentation in steel containers in a heated environment. Finally, maturation continues for twelve months in second-passage barrels, refining the character of the wine and ensuring it has remarkable longevity.
History and Curiosities
Founded in 1958, the Crissante Alessandria winery enhances the territory of La Morra with an elegant Langhe DOC made from 100% Nebbiolo grapes. Grown on clay and limestone soils at an altitude of 250 metres, the grapes are hand-harvested in October. Traditional vinification, characterised by manual punching down, precedes a twelve-month maturation in 225-litre barrels of second passage. This meticulous process produces a perfectly balanced red, enriched by pleasant tannins and a longevity of up to ten years.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
- Start up year: 1958
Within the underground walls of the Roggeri farmhouse in the Santa Maria region of La Morra, Crissante produced his first Barolo from the Nebbiolo grapes from the Roggeri and Capalot crus with traditional refining in 25 quintal Slavonian oak casks. Over the years the company grew, new vineyards in excellent positions of the municipality of La Morra were purchased and the separate vinification of the Capalot and Roggeri crus began in the eighties, followed by the Galina cru in 2007, gradually renewing the wood in the cellar to obtain an appropriate balance between barriques, tonneaux barrels and classic medium-size casks.
The company's vineyards are located in the municipality of La Morra, in the Capalot, Galina and Roggeri areas.
The latter area houses the Crissante Alessandria winery as well as the homes of the family. The vineyards extended over approximately 6 hectares. The wines produced are: Barolo Roggeri, Barolo Capalot, Barolo Galina, Barolo La Punta Capalot Mac Magnum, Dolcetto D'alba, Barbera d'Alba superiore RUGE', Langhe Nebbiolo and nebbiolo rosè.
Two versions of Barolo grappa are produced from the marc from the vinification of Barolo: a young white grappa and a grappa that is aged in oak barrels. The winery has two separate areas, the vinification and packaging area and the old underground aging cellar. The vinification is mostly traditional with long fermentations, pump overs and manual punch-downs, aging in an appropriate balance of small, medium and large oak containers. Read more
| Name | Crissante Alessandria Langhe Nebbiolo 2023 |
|---|---|
| Type | Red green still |
| Denomination | Langhe DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Crissante Alessandria |
| Story | History and Curiosities Founded in 1958, the Crissante Alessandria winery enhances the territory of La Morra with an elegant Langhe DOC made from 100% Nebbiolo grapes. Grown on clay and limestone soils at an altitude of 250 metres, the grapes are hand-harvested in October. Traditional vinification, characterised by manual punching down, precedes a twelve-month maturation in 225-litre barrels of second passage. This meticulous process produces a perfectly balanced red, enriched by pleasant tannins and a longevity of up to ten years. |
| Origin | La Morra |
| Soil composition | Clay and calcareous soil with underlying light marls |
| Harvest | First ten days of October |
| Fermentation | Approximately 10 days |
| Production technique | Traditional vinification with long fermentations, pumping over and manual punching down |
| Wine making | Fermentation for about 10 days in stainless steel tanks at controlled temperature in contact with the skins; frequent pumping over and punching down, especially during the first 5 days of maceration. Malolactic fermentation takes place immediately after alcoholic fermentation, in stainless steel containers in a heated environment. |
| Aging | 12 months in 225-litre second-fill barrels |
| Allergens | Contains sulphites |