Transcript Diapositiva 1 - Negretti Vini

www.negrettivini.com
FAST FACTS
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founded in 1930 by Domenico “Minot” Alessandria
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In 2003 starting to making bottles with Negretti brand
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family Estate, owned by Ezio and Massimo Negretti
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use of 100% Estate grown fruit, 13 hectares of vineyards in La
Morra, Monforte d’Alba and Roddi
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Production of approx. 35.000 bottles
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60% Barolo, 10% Nebbiolo, 15% Barbera, 5% Dolcetto and 10%
Chardonnay
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head winemaker: Massimo Negretti
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Sales manager: Ezio Negretti
ABOUT US
HEAD WINEMAKER: Massimo Negretti (22/01/1978)
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wine technician at ITAES in Alba (CN)
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Enologist at University’s Faculty of Agriculture in Turin
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His passion: motor bike, fitness and naturally WINE
SALES MANAGER: Ezio Negretti (19/11/1981)
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Wine technician at ITAES in Alba (CN)
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Economist at University’s School of Business Administration in
Turin
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His passion: soccer, cooking and naturally WINE
Our philosophy is based on the constant,
persistent pursuit of quality.
THE WINERY
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Located in La Morra
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2003 first vintage, marked the accomplishment of our dream
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The winery’s facilities were built very recently, but the materials
used are reminders of the simplicity of the past
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5 locals: entrance/tasting room, fermentation area, stocking area for
wines and bottles, two locals for ageing process
Wines:
Barolo DOCG Bricco Ambrogio
Barolo DOCG Mirau (only from vintage 2006)
Barolo DOCG
Langhe DOC Cabernet (only from vintage 2009)
Nebbiolo d’Alba DOC
Barbera d’Alba DOC Superiore
Dolcetto d’Alba DOC
DADA’ Langhe DOC Chardonnay
VINEYARDS
13 hectares of vineyards in La Morra, Monforte d’Alba and Roddi
wines are exclusively made from Estate grown fruit
90% of the work is dedicated to the vineyards and only 10% to the
cellar
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respect for the vineyard is our motto
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extensive year round care and green harvest result in extremely low
yields
Green Harvest:
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low yields are the key factor to making great wine
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between end of June and the end of July a percentage of the still
green grapes will be cut out
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the vintage, careful judgment and experience decide the extent of
green harvest
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the earlier and more extensive the green harvest, the more flavors
will concentrate in the remaining grapes
Harvest:
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beginning of September: Chardonnay and Dolcetto
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end of September: Barbera
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beginning of October: Nebbiolo and Cabernet
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the perfect moment to harvest: determined by ripeness, sugar and
acidity content, weather conditions and experience
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extensive green harvest in the Summer will support a faster
ripening process of the fruit
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all grapes are hand picked and carefully handled in small caskets
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WORK IN THE CELLAR
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great wines are made in the vineyard and not in the cellar
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modern technology supports an error free process
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temperature and humidity controlled facilities
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vertical rotofermenters for first fermentation
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impeccably clean cellars
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no filtration
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no clarifying by adding substances
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constant quality control
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most modern bottling technology
BAROLO DOCG BRICCO AMBROGIO
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VARIETALS AND PERCENTAGE: nebbiolo 100%
GROWING LOCATION: Roddi, Cru Bricco Ambrogio
AVERAGE AGE OF VINEYARDS: 45 years
POSITION: facing south
AVERAGE PRODUCTION/HA: 5.5 tons
The King of wines.
Comes from Nebbiolo grapes produced in a particularly suitable sub
zone, named Bricco Ambrogio in the town of Roddi, which are grown
with the traditional Guyot system.
Bricco Ambrogio is a spendid, but nearly unknown cru and the Negretti
family believe in that wine.
The vineyards had around 45 years old, the exposure is south-east and
the soil is dominantly calcareous marl with some limestone.
The grapes which are harvested in the end of October arrive in the
winery to be selected, picked and pressed. The most obtained,
ferments at a controlled temperature with a 14/16 day maceration using
the “cappello sommerso” method. After drawing, the wine first matures
in French Allier kegs for 18 months, and successively in 20 hl oak casks
for about 6 months. After that, one more year of bottle aging before the
commercialization.
The result: amazing.
BAROLO DOCG
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VARIETALS AND PERCENTAGE: nebbiolo 100%
GROWING LOCATION: La Morra
AVERAGE AGE OF VINEYARDS: 30 years
POSITION: facing south-east
AVERAGE PRODUCTION/HA: 6 tons
Comes from Nebbiolo grapes produced in particularly suitable zones
on the hills of La Morra, considered one of the finest and representative
zone for Barolo’s production.
Here is all the philosophy of the Negretti estate. A bottle that is
representative and that is made with grapes from prized vineyards in La
Morra area.
The soil is formed of layers of sand and clayey marl with a high silt
content, and is at an ideal altitude for nebbiolo, as well as lying in a
perfect position facing due south.
The grapes which are gathered the last ten days of October arrive in the
winery to be selected, picked and pressed. The most obtained, ferments
at a controlled temperature with a 14/16 day maceration using the
“cappello sommerso” method. After drawing, the wine first matures in
French Allier barriques for 6 months, and successively in 20 hl oak casks
for about 16/18 months.
NEBBIOLO D’ALBA DOC
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VARIETALS AND PERCENTAGE: nebbiolo 100%
GROWING LOCATION: La Morra, Monforte d’Alba
AVERAGE AGE OF VINEYARDS: 30 years
POSITION: facing south-west
AVERAGE PRODUCTION/HA: 6.5 tons
This is a red wine with very long-standing traditions. It is made from
nebbiolo grapes grown on the hills of La Morra and Monforte d’Alba,
considered one of the finest zone for grown nebbiolo using the classic
Guyot vine training system.
For the Negretti family to make an important Nebbiolo, with selected
grapes, is a choice, a tribute to the varietal that made this land famous.
And the medium textured with tendency to calcareous soil gives it a
powerful body but a very fine elegance.
The grapes are harvested in october. In the winery they are de-stemmed
and crushed before the must ferments on the skins for 12-14 days at a
controlled temperature. The wine is then drawn off for ageing, partly in
french Allier oak barrels for 12 months.
BARBERA D’ALBA DOC SUPERIORE
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VARIETALS AND PERCENTAGE: barbera 100%
GROWING LOCATION: La Morra
AVERAGE AGE OF VINEYARDS: 25 years
POSITION: facing south-west
AVERAGE PRODUCTION/HA: 6.5 tons
This is a red wine with very long-standing traditions.
It is made from barbera grapes grown on the hills of La Morra using the
classic Guyot vine-training system.
This wine is a representative of grapes from our vineyards in La Morra,
grown in a particular wind-swept crests and on soil with a high
percentage of sand and silt.
Some of these vineyards are old, while most have been replanted using
small cluster clones grafted onto moderately vigorous stock.
The grapes are harvested in early October, and are taken to the winery
where they are de-stemmed and crushed. The must ferments on the
skins for 8-10 days at a controlled temperature, before being drawn off.
The wine then matures in Allier oak barrels for around 12 months to
gives it more balance between strong body, acidity and tannins.
DOLCETTO D’ALBA DOC
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VARIETALS AND PERCENTAGE: dolcetto 100%
GROWING LOCATION: La Morra
AVERAGE AGE OF VINEYARDS: 40 years
POSITION: facing south-west
AVERAGE PRODUCTION/HA: 6.5 tons
This is a red wine with very long-standing traditions.
It is made from dolcetto grapes grown on the hills of La Morra using the
classic Guyot vine-training system.
This wine is a representative of grapes from our vineyards in La Morra,
and it is a portrait of simplicity, a mark of the territory. Is the wine of the
Langa’s people, made to be as fresh and clean as possible.
Some of these vineyards are old, while most have been replanted using
small cluster clones grafted onto moderately vigorous stock.
The grapes are harvested in middle of September, and are taken to the
winery where they are de-stemmed and crushed. The must ferments on
the skins for 5-7 days at a controlled temperature, before being drawn
off. The wine ages 8-10 months in steel tanks before the bottling.
DADA’ LANGHE DOC CHARDONNAY
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VARIETALS AND PERCENTAGE: chardonnay 100%
GROWING LOCATION: La Morra
AVERAGE AGE OF VINEYARDS: 15 years
POSITION: facing north
AVERAGE PRODUCTION/HA: 6.5 tons
This Chardonnay is made from the white grape-variety grown in many
parts of the world. Here on the hills of La Morra the vineyards are
trained according to the traditional Guyot system.
The Chardonnay is cultivated using mainly small-cluster French clones
on a calcareous soil, west exposed, located in the bottom of the hill
where there is a very important short-term variability of temperature
between night and day in order to preserve the primary grapes aroma
and to save a good acidity.
The grapes are picked in the middle of September.
When they reach the winery they are pressed softly to obtain their juice,
part of which undergoes fermentation in stainless steel while the
remainder ferments in Allier oak barrels, where it continues to mature
for 8-10 months and make also a malolactic fermentation. The two lots
are then skilfully blended, and bottled at a controlled temperature to
keep all the wine's fragrance and aromas intact.
That method permit to give at this wine a nicely crisp taste with great
structure, invitingly fruity nose with fragrant hints of butter and honey.
Some of our scores..
WINE SPECTATOR:
91pt Barolo Bricco Ambrogio 2003
90pt Barolo 2004
90pt DADA’ Langhe Chardonnay 2007
88pt Barbera d’Alba Superiore 2006
DECANTER:
5 Stars(blind tasting): Barolo 2004
Wine of the year: Barolo 2004
Gold Medal: Barolo Bricco Ambrogio 2004
Bronze Medal: Barolo Bricco Ambrogio 2003
LUCA MARONI:
IP 87 Barolo Bricco Ambrogio 2005
IP 87 Barbera d’Alba Superiore 2006
IP 85 Nebbiolo d’Alba 2006
IP 84 Barolo Bricco Ambrogio 2004
IP 84 Dolcetto d’Alba 2007
VERONELLI:
91pt Barolo Bricco Ambrogio 2003
91pt Barolo Bricco Ambrogio 2004
91pt Barolo 2004
88pt Nebbiolo d’Alba 2006
88pt DADA’ Langhe Chardonnay 2007
87pt Barbera d’Alba Superiore 2006
87pt Dolcetto d’Alba 2007
Az. Agr. Negretti di Alessandria Graziella
Fraz. Santa Maria – Loc. Peso 53
12064 La Morra (CN) – ITALY
Phone: +39 (0) 173 509850
Fax: +39 (0) 173 500063
www.negrettivini.com
[email protected]