Gamba y Nebiolo Gamba Rosso
BuyVarietal composition
60% Sangiovesse 40% Bonarda
Alc. 11%
Origin
Santa Rosa
Mendoza
Ground
Sandy loam and silty sand texture, rich in potassium
Alt.
operating temperature
6 - 8 °C
Residual sugar
1,8 G/Lt
The grapes at crushing are destemmed and then fermented at average temperatures of 25°C for approximately 10 days. Once finished, the wine is racked for a controlled natural malolactic fermentation. The result is young, fresh wines with fruity aromas, soft structure and a pleasant palate. Then rectified concentrated must is added to reach the desired sweetness and carbonic anhydride is added, responsible for the bubbles.
Pale red color. On the nose its aromas remind us of freshly cut red fruits, such as cherry, strawberries and plums. Pleasant in the mouth with a good balance between acidity and sweetness.
Ideal with cold appetizers and salads.
The grapes at crushing are destemmed and then fermented at average temperatures of 25°C for approximately 10 days. Once finished, the wine is racked for a controlled natural malolactic fermentation. The result is young, fresh wines with fruity aromas, soft structure and a pleasant palate. Then rectified concentrated must is added to reach the desired sweetness and carbonic anhydride is added, responsible for the bubbles.
Ideal with cold appetizers and salads.
Pale red color. On the nose its aromas remind us of freshly cut red fruits, such as cherry, strawberries and plums. Pleasant in the mouth with a good balance between acidity and sweetness.
