Red wines
La Sabla® 50 anni
D.O.P.
La Sabla, was the first wine to be presented by the Charrère family and then vinified as a special edition, La Sabla 50 anni, in 1970 by Costantino in honour of his father. Always considered to be the most typical expression of the territory, that values the qualities of the vineyard. To celebrate its annivesary, from our most important vineyards, we source this limited edition of La Sabla 50 anni, that blends together Petit Rouge, Fumin, Syrah and Merlot and a small amount of late harvest Fumin. Its long ageing, 2 years in oak and 2 years in stainless steel, will showcase the full potential of this blend and its versatility.
Characteristics
Production area
Aymavilles
Variety
20% Syrah, 20% Petit Rouge 20%, Merlot, 20% Fumin, 20% Fumin Late harvest
Service temperature
16° - 18°C
Glass Type
Grand Ballon
Longevity
20 to 70 years
Climatic trend
Alpine climate with short, cool and windy summers. Long, cold winters with pronounced seasonal ranges with low levels of rainfall.
Harvest and annual production
Hand harvest, middle of october, beginning of November; 2.000 bott.
First vintage
2020
Available Formats
750 ml
Vineyard
Vineyard
Surface area 1,5 ha, Guyot training system; 7500 plants/ha, on embankments and slopeways. Yield 6000 kg/ha.
Altitude
Altitude 650/750 mt a.s.l.
Soil type
Inclined, morenic soil with granitic base (sand +50%, medium lymestone and abundant residue).
Production process
Vinification
Destemming of the grapes, fermentation for each variety separately for 13 days at controlled temperatures
Ageing
The Fumin that has undergone drying, does an alcoholic fermentation in oak. Once blended, the wine matures in oak for a year, followed by a year in stainless steel.
Bottle ageing
24 months
Total acidity
6 g/L,
PH
3.3
Net dry extract
Alcol 15 % vol.
Tasting notes
Deep ruby. Ripe fruit on the nose with hints of jam, cocoa and balsamic. Smooth and intense, concentrated and persistent on the palate. Velvety tannins.
Suggested food pairing
Wild boar with juniper berries and blueberry sauce, game meat or risotto with Bleu d’Aoste.
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