{"id":2698,"date":"2011-12-13T22:55:55","date_gmt":"2011-12-13T21:55:55","guid":{"rendered":"http:\/\/www.langhe.net\/?p=2698"},"modified":"2022-08-01T18:14:29","modified_gmt":"2022-08-01T16:14:29","slug":"doc-langhe-nebbiolo-2009-bricco-ruja-gemma","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/2698\/doc-langhe-nebbiolo-2009-bricco-ruja-gemma\/","title":{"rendered":"DOC Langhe Nebbiolo 2009 Bricco Ruja Gemma"},"content":{"rendered":"<p>The status DOC Langhe was introduced in 1994 and it reaches a lot of communes in theprovinceofCuneo: some of the Roero like Canale and Vezza d\u2019Alba, and those of the Langhe such as Neive, Alba, Novello, Monforte and Dogliani up to Mondov\u00ec.<\/p>\n<p>Among the wines, which are allowed for this DOC, the Langhe Rosso and Langhe Bianco are the most general and at the same time interesting for the producers, who are free to invent fancy but snappy names.<\/p>\n<p>Thanks to its high quality, the Langhe carved out its space in the world market during the years.<\/p>\n<p><strong><a title=\"Langhe Nebbiolo Bricco Ruja 2009\" href=\"http:\/\/gemmacantine.it\/vini\/langhe-nebbiolo-doc-bricco-ruja\/?lang=en\" target=\"_blank\" rel=\"noopener\">The Langhe Nebbiolo DOC 2009 Bricco Ruja<\/a><\/strong> of the winery <strong><a title=\"Cantine Gemma\" href=\"http:\/\/gemmacantine.it\/\" target=\"_blank\" rel=\"noopener\">Gemma<\/a><\/strong> originates from the vineyards of Roddino, in the heart of the Langhe (near Serralunga and Monforte), and the grape variety is 100% Nebbiolo.<\/p>\n<p>The grapes are harvested in the first decade of October and the\u00a0 maceration (contact between grape juice and skins) takes 6 days at controlled temperature. The wine is than aged in stainless steel (70% ) and in oak barrels (30%) for at least 9 months.<\/p>\n<p>It is ruby red in colour with garnet undertones, the taste is of ripe red fruit but there are also fruity notes like violet. The finish is lightly spicy due to the time it spends in oak barrels, that release its sweet tannins making it rounded and soft. It is a dry, velvety, and half-bodied wine with a good balance between alcohol, acidity and tannins, that makes it pleasant-tasting and elegant.<\/p>\n<p>It can be perfectly combined with red meat but if we want to follow a menu, we should start with a <strong><a title=\"Dolcetto\" href=\"https:\/\/langhe.net\/vines\/dolcetto-en\/?lang=en&amp;lang=en\">Dolcetto<\/a><\/strong> eating some Piedmotese antipasti, carry on with a <strong><a title=\"DOC Langhe Nebbiolo\" href=\"https:\/\/langhe.net\/wines\/doc-langhe-nebbiolo\/?lang=en&amp;lang=en\">Langhe Nebbiolo<\/a><\/strong> with stuffed pasta (it is awesome with tajarin or agnolotti with ragout) and closing with the king of wines, the <strong><a title=\"DOCG Barolo\" href=\"https:\/\/langhe.net\/wines\/docg-barolo\/?lang=en&amp;lang=en\">Barolo<\/a><\/strong>, eating wild boar or <strong><a title=\"The lepre al civet\" href=\"https:\/\/langhe.net\/recipes\/the-lepre-al-civet\/?lang=en&amp;lang=en\">lepre al civet<\/a><\/strong> (in English hare in civet, a Piemontese technique for preparing hare by marinating it with wine, herbs and onions).<\/p>\n<p>For the dessert drink always a sweet wine: either <a title=\"DOCG Moscato d\u2019Asti\" href=\"https:\/\/langhe.net\/en\/wines\/moscato-dasti-docg\/\">Moscato d\u2019Asti<\/a> or <a href=\"https:\/\/langhe.net\/en\/wines\/docg-asti\/\">Asti spumante<\/a>.<\/p>\n<p>Serving temperature: 16-18 \u00b0C<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The status DOC Langhe was introduced in 1994 and it reaches a lot of communes in theprovinceofCuneo: some of the Roero like Canale and Vezza d\u2019Alba, and those of the Langhe such as Neive, Alba, Novello, Monforte and Dogliani up to Mondov\u00ec. Among the wines, which are allowed for this DOC, the Langhe Rosso and [&hellip;]<\/p>\n","protected":false},"author":101,"featured_media":2699,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1567],"tags":[],"lgarea":[],"class_list":["post-2698","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eat-drink"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>DOC Langhe Nebbiolo 2009 Bricco Ruja Gemma<\/title>\n<meta name=\"description\" content=\"The status DOC Langhe was introduced in 1994 and it reaches a lot of communes in theprovinceofCuneo: some of the Roero like Canale and Vezza d\u2019Alba, 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Dal 2004 lavora come tecnico di laboratorio presso l\u2019azienda vitivinicola Fontanafredda S.r.l. di Serralunga d\u2019Alba dove svolge analisi chimiche, microbiologiche, enzimatiche e sensoriali su mosti e vini. Cura la sezione Wine Quiz sul sito Tablino.it, \u00e8 iscritto all\u2019Associazione Enologi Enotecnici Italiani. -------------------------------------------------------------------------- Simone Tablino was born in Turin in1980 and lives in Alba. He graduated from the University of Turin in 2007 with a Bachelor\u2019s degree in Viticulture and Enology. He\u2019s been working since 2004 as laboratory technician for the wine company Fontanafredda S.r.l. in Serralunga d\u2019Alba, where he conducts chemical, microbiological, enzymatic and sensorial analysis on musts and wines. 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Dal 2004 lavora come tecnico di laboratorio presso l\u2019azienda vitivinicola Fontanafredda S.r.l. di Serralunga d\u2019Alba dove svolge analisi chimiche, microbiologiche, enzimatiche e sensoriali su mosti e vini. Cura la sezione Wine Quiz sul sito Tablino.it, \u00e8 iscritto all\u2019Associazione Enologi Enotecnici Italiani. -------------------------------------------------------------------------- Simone Tablino was born in Turin in1980 and lives in Alba. He graduated from the University of Turin in 2007 with a Bachelor\u2019s degree in Viticulture and Enology. He\u2019s been working since 2004 as laboratory technician for the wine company Fontanafredda S.r.l. in Serralunga d\u2019Alba, where he conducts chemical, microbiological, enzymatic and sensorial analysis on musts and wines. He is member of the professional Italian association Assoenologi.","url":"https:\/\/langhe.net\/en\/author\/simonetablino\/"}]}},"acf":[],"_links":{"self":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/posts\/2698","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/users\/101"}],"replies":[{"embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/comments?post=2698"}],"version-history":[{"count":0,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/posts\/2698\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/media\/2699"}],"wp:attachment":[{"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/media?parent=2698"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/categories?post=2698"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/tags?post=2698"},{"taxonomy":"lgarea","embeddable":true,"href":"https:\/\/langhe.net\/en\/wp-json\/wp\/v2\/lgarea?post=2698"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}