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Wine making:
Harvest:
manual in small crates, in the first ten days of October (with slight variations depending on weather conditions).

Fermentation and maceration:
in stainless steel vats at a controlled temperature not over the 30°C for a peiod of about 4 weeks. Following the alcoholic fermentation, the wine is racked and undergoes a malolactic fermentation, which normally lasts a month.

Ageing:
for about 18-21 months in large Slavonian oak barrels and then bottled before being released onto the market (not before than 50 months since November 1st following the harvest).

Description:
Vigna Boito is located on the upper part of the Rizzi Cru. The soil is geologically younger than the surrounding areas: more clayey and deeper. The result is a classic and muscular wine with a great aging potential. To the nose one can detect notes of violet, ripe plum, liquorice and leather. For this wine Enrico Dellapiana “used both hands” to create: the first to make it and the other one to paint the label (each vintage has a different painting).

✨The strength and the austerity of Barbaresco✨

【酒仕🍷酒莊】
💁🏻‍♂️1974年成立的酒莊，雖然只有40多年歷史，但酒莊的出品已極具質素。酒莊的名稱其實就是所在地一坐小山⛰️所在的地名: Rizzi cru，位處Piedmont Treiso。

💁🏻‍♀️酒莊的理念十分明確，就是要在葡萄酒中最大限度地表達當地的風土及氣候季節☀️🌥️🌧️特性。

💁🏻‍♂️雖然酒莊年資雖淺，但其釀酒理念絕對舊派；釀酒的目標是葡萄酒永遠不會受到木材🪵和烘烤的過份影響，但木材卻能成為幫助葡萄酒發展和進化微氧的工具。因此酒莊所用的就是水泥罐 (Cement tanks) 或 50Hl 的大木桶，盡可能保完葡萄🍇風味的原貌。

【酒仕🍷田地】
💁🏻‍♂️ Vigna Boito 位於的上部，比起Rizzi Cru 內其他田地，Vigna Boito的土質年輕一點而粘土更多，更深，令葡萄的風味更深，更濃郁。

💁🏻‍♀️ Vigna Boito海拔高度在240米至310米，面向南及西南方，香氣亦是特別開放。

【酒仕🍷試酒】
Riserva 級別的酒就是另一層次🔝，有著50個月的陳釀而當中有18-21 個月是在斯洛文尼亞的橡木桶，酒的集中度及濃郁度有更好的提升。

香氣上充滿了紫羅蘭🌺的花香，成熟的紅果🍓🍒﹑布冧等，濃郁芳香。再加上甘草和皮革的味道，整體的香氣已是極為豐富。而酒的酸度十分高，但有著成熟的果香及單寧作為平衡，而再一之提出的真是酒的集中度，令人難忘。

這支酒還有一個亮點👀，就是每年的酒標都是由莊主親自設計的，就像藝術品一般，記著品酒時不忘欣賞酒標啊！