Product Description
Pairs well with Beef , Poultry , Deer
Location: Barolo Grape-variety: 100% Nebbiolo (massal selection)Hectares: 8 Altitude m: 230-270Facing: south-eastSoil: 53% clay, 15% sand, 32% siltpH: 8,05Stock:420A, K5BB, 161-49 (Berlandieri x Riparia)Plants per hectare: 4.300 Year of planting: 1999 (reimpianto)First year of production: 1967Bottles produced: 40.000Vinification: Floating-cap fermentation, using indigenous yeasts, takes place in stainless steel tanks and lasts 14/15 days, followed by a maceration of 10/15 days. The temperature varies according to the progress of the fermentation.Ageing: After malolactic fermentation is complete (December), the wine is transferred to 300 L French oak barriques (50% new 50% once-used) for 12 months ageing, followed by an additional 12 months in 25 hL wooden casks. The wine is racked twice per year.Wine: This is a classic Barolo, harmonious and velvety, with limited tannin content and a consistently fine balance between alcohol and acidity. It displays extraordinary drinkability after just a few months in the bottle and, in good vintages, can be cellared for up to 20 years.Note: With the 2010 vintage of Barolo and 2011 vintage of Barbaresco, the names on the labels of Zonchera and Asij will be simplified to Barolo and Barbaresco. Zonchera and Asij were created as the first Barolo and Barbaresco of the house of Ceretto, from the Zonchetta vineyards of La Morra, under Brunate and the Asili vineyards of Barbaresco. They were our top labels until the 70s, when Bruno and Marcello decided to invest in prestigious single-vineyards and began to purchase the first hectares of vines. From that point forward, for nostalgic reasons, it was decided to continue their production but as distinct labels. Zonchera and Asij thus became the second wine of our more renowned Barolo and Barbaresco. They have always been vinified and aged at the winery in Alba, and the grapes have been sourced from different vineyards, not from individual plots. These are classic wines, intended to be like those from the turn of the century, when the concept of cru was totally ignored by our winemakers.
