Venezia Imports, LLC 

   Importing The Finest in Italian Products

Luca Bossano - Piemonte


Located in the heart of the Langhe , the Luca Bossano Wines have been established in this historic location that until recently belonged to the family Bonifacio . Consistent with previous family tradition , the Luca Bossano Wines wanted to maintain the integrity of the wines with  special care and attention to the production and the characteristic of the wines and packaging. The new design ( labels ) deliberately simple and essential , summarizes and synthesizes the best feelings and moods of the story of this extraordinary land " Langhe "

Wines:

Langhe Arneis D.O.C.

Variety: Arneis Vineyards : Land of medium tending to calacareo . Winemaking: maceration for 72 hours , fermentation in stainless steel at 16-18 ° C for two weeks , after malolactic fermentation . Ageing: Aged in stainless steel at 10-12 ° C for 3-4 months . Sensory aspects : Straw yellow with greenish hues intense, complex aromas of peach, apricot , chamomile . The taste is balanced , clean, soft and persuasive . Match : Pasta dishes , white meats , cheeses . Alcohol content : 13 % vol . Recommended temperature : 10-12 C




Turet Langhe Rosso D.O.C.


Vine: Nebbiolo Barbera . Vineyards: Medium texture , calcareous and sandy . Sensory aspects : Intense red color with violet hues . Fragrant and fresh , hints of vanilla , good structure . Match : IIdeale with roasts , game and cheeses . Alcohol: 13.0 % vol . Recommended temperature : 18-20 ° C

Langhe Nebbiolo D.O.C.


Vine: Nebbiolo . Vineyards: Soil clay Vinification : Maceration for 20-25 days at a controlled temperature . Ageing: Six months in the bottle . Sensory aspects : Red medium intensity with bright orange reflections , fruity with hints of berries , spices , enveloping flavor with soft tannins . Match : Pasta dishes , main dishes prepared , medium cheese . Alcohol content : 13 % vol . Recommended temperature : 18-20 °


Barbera d’Alba D.O.C.


Variety: Barbera . Vineyards: Soil clay Winemaking: maceration on the skins for 10 days at a controlled temperature with pumping cycle open and closed very short and solvents . malolactic fermentation Sensory aspects : Deep ruby ​​color , the nose several hints of red berries and ripe in the mouth pleasing taste of plum Pairing : First and second plates processed , medium cheese . Alcohol content : 13 % vol . Recommended temperature : 18-20 ° C

Dolcetto d’Alba D.O.C.


Variety: Dolcetto . Vineyards: Soil clay Vinification : Maceration for 7-9 days at a controlled temperature with pumping closed loop and open very short and solvents . Malolactic fermentation . Sensory aspects : Intense ruby ​​red color with pale purple reflections , typical aromas of perfume ripe berries , found pleasantly flavored and enriched with almond tones Match : Pasta dishes , main dishes, medium cheese . Alcohol content : 13 % vol . Recommended temperature : 18-20 ° C


Langhe Freisa D.O.C.


Variety: Freisa Vineyards: Soil clay Vinification : Maceration for 8 days at controlled temperature with pumping closed loop and open very short and solvents . Ageing: Fermentation in stainless steel and secondary fermentation in autoclave at 12-14 ° C. Sensory aspects : red or cherry red garnet , the nose is intense aromas of red berries and pink , the taste is fresh and elegant with a touch of raspberry . Pairing : Meats , risotto , fried bagna cauda (Hot Dip) .   Alcohol content :

13 % vol . Recommended temperature : 12-14° C